• Prep Time: 30 mins
  • Cooking Time: 25 mins
  • Serves: 12

Twice-Baked Red Potatoes

  • Recipe Submitted by on

 Ingredients List

  • 6 large red potatoes (about 10 ounces each)
  • 1/2 cup 1% milk
  • 1/2 cup fat-free plain yogurt
  • 3 tablespoons butter, softened
  • 1-1/2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons garlic-herb seasoning blend
  • 1 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 cup shredded Monterey Jack cheese


Preheat oven to 350°. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.
When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with all ingredients except cheese.
Spoon into potato shells. Top with cheese. Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.

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