SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Twice-Baked New Potatoes

Makes: 12 servings
Prep 25 mins Bake 425°F1 hr 2 mins Stand 10 mins
Twice-Baked New Potatoes
  • 12  small  red potatoes (about 4 pounds total)
  • 1/2  cup  dairy sour cream
  • 1/4  cup  snipped fresh chives
  • 1  tablespoon  Dijon-style mustard
  • 1  teaspoon  salt
  • 1  teaspoon  smoked paprika
  • 3/4  cup  finely shredded Swiss, provolone, or cheddar cheese (3 ounces)
  •  Snipped fresh chives (optional)

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.
Nutrition Facts (Twice-Baked New Potatoes)
  • Servings Per Recipe 12,
  • cal. (kcal) 153,
  • Fat, total (g) 4,
  • chol. (mg) 12,
  • sat. fat (g) 2,
  • carb. (g) 25,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 2,
  • pro. (g) 5,
  • vit. A (IU) 243,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 254,
  • Potassium (mg) 713,
  • calcium (mg) 91,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe