Twice Baked Cheese Potatoes

These Twice Baked Cheese Potatoes offer a comforting twist on a classic American favorite. By blending the fluffy potato pulp with beans, you create an incredibly smooth and creamy texture that holds together beautifully. The addition of chopped spinach adds a pop of color and earthy flavor, while the mix of fat-free cottage cheese and shredded cheddar provides a rich, tangy kick without the heavy guilt. Topped with a dollop of sour cream and fresh chives, these potatoes are perfect for casual weeknight dinners or as a substantial side dish for holidays. The crispy skins contrast delightfully with the soft, warm interior, making every bite satisfying and flavorful.

Cooking Method: Baking

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 454.3

Dietary: Gluten-free, Vegetarian

Description

These Twice Baked Cheese Potatoes offer a comforting twist on a classic American favorite. By blending the fluffy potato pulp with beans, you create an incredibly smooth and creamy texture that holds together beautifully. The addition of chopped spinach adds a pop of color and earthy flavor, while the mix of fat-free cottage cheese and shredded cheddar provides a rich, tangy kick without the heavy guilt. Topped with a dollop of sour cream and fresh chives, these potatoes are perfect for casual weeknight dinners or as a substantial side dish for holidays. The crispy skins contrast delightfully with the soft, warm interior, making every bite satisfying and flavorful.

Ingredients

3 md Potatoes*; baked
1 cup Beans; of choice
3 cup Spinach; chopped
1 cup Fat-free cottage cheese
1 cup Cheddar cheese; shredded
1 lg Onion; chopped
1/2 cup Egg whites; at room temperat
2 tablespoon Chives
2 tablespoon Fat-free sour cream
2 tablespoon Fat-free sour cream
2 tablespoon Chives

Directions

1
Preheat oven to 400F (200C) and prepare a 13x9-inch baking dish with cooking spray.
2
Bake potatoes at 400F (204C) for 1 to 1 hours, or until they are tender when pierced with a fork.
3
Remove potatoes from oven and let cool just until they are easy to handle.
4
Cut each potato in half lengthwise and carefully scoop out the pulp, leaving thin shells intact.
5
Place the scooped potato pulp and beans into a blender; cover and blend until the mixture is completely smooth.
6
In a large bowl, combine the blended potato mixture, chopped spinach, cottage cheese, shredded cheddar, chopped onion, egg whites, and 1/2 cup sour cream; mix until well combined.
7
Spoon the mixture evenly back into the six potato shells, mounding slightly.
8
Place filled shells in the prepared baking dish and bake uncovered for 15 to 20 minutes, or until heated through and lightly browned on top.
9
Remove from oven and top each potato with a dollop of the remaining sour cream and a sprinkle of chopped chives.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 454.3kcal

% Daily Value *
Total Fat 26.1g41%
Saturated Fat 15.8g79%
Cholesterol 74.5mg25%
Sodium 792.1mg34%
Total Carbohydrate 25.3g9%
Dietary Fiber 6.0g24%
Sugars 5.1g
Protein 32.3g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: twice baked, potatoes, stuffed, cheese, spinach, beans, vegetarian, side dish, cheddar, cottage cheese, comfort food, healthy, easy, oven baked, dinner, party food, veggie, crispy skin, creamy, warm

Read it online: https://www.chefs-mate.com/recipe/twice-baked-cheese-potatoes/