Twice-Baked New Potatoes

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4.5 by 7 people

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  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 1 hr 2 mins 425°F
  • Stand: 10 mins

Twice-Baked New Potatoes

Directions

  1. Preheat oven to 425 degrees F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake for 45 to 60 minutes or until tender. Let stand about 10 minutes or until cool enough to handle.
  2. Cut a slice off the top of each baked potato;* discard skin from slices and place pulp in a large bowl. If necessary, cut a small slice off the bottoms of the potatoes so they stand upright. Using a melon baller, scoop out potato pulp from potatoes; add to the bowl. Set potato shells aside.
  3. Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, chives, mustard, salt, and smoked paprika. Stir in 1/2 cup of the cheese. Spoon the mashed potato mixture into the potato shells. Place filled shells in a 15x10x1-inch baking pan.
  4. Bake, uncovered, for 15 to 20 minutes or until light brown. Sprinkle evenly with the remaining 1/4 cup cheese. Bake for 2 to 3 minutes more or until cheese melts. If desired, sprinkle with chives.

From the Test Kitchen

*

If the potatoes are on the large side, cut them in half crosswise.

Lighten Up:

For a lighter recipe, use reduced-fat sour cream.

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Nutrition Facts (Twice-Baked New Potatoes)

  • Per serving:
  • 153 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 12 mg chol. ,
  • 254 mg sodium ,
  • 25 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 5 g pro.
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