1/3 cup nonfat sour cream or 1/3 cup low-fat sour cream or 1/3 cup nonfat plain yogurt or 1/3 cuplow-fat plain yogurt
2tablespoonschopped fresh herbs( basil, chives, thyme, marjoram, oregano, parsley, etc. any combination)
2tablespoonsgrated parmesan cheese
1/4 cupshredded nonfat mozzarella cheese or 1/4 cuppart-skim mozzarella cheese
Preheat oven to 425° F.
Scrub potatoes with a brush; pat dry.
Prick in several places, and bake on a baking sheet for 40 to 60 minutes, or until tender.
Cut a 1-inch slice from the top of each potato; discard skin from slice and place pulp in a bowl.
Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl.
With an electric mixer on low speed or a potato masher, beat or mash potato pulp; add sour cream, herbs, and Parmesan cheese, and beat or mash until smooth (If necessary, stir in 1 to 2 tablespoons milk to make desired consistency).
Stuff potato mixture into shells.
Sprinkle 1 tablespoon mozzarella on to each potato.
Place in a shallow baking dish and bake for 15 to 20 minutes, or until lightly browned.
“They are good to be low-cal and low-fat.But they miss something.My BF said bacon but it would not be low-fat.I used fresh chives. But next time I’ll add more.I used fatfree yogurt.Thanks Mille 🙂 Made for Holiday tag”
“Mmmm-mmm good… DH loved this healthy version. Thanks Mille !”
“A very good substitute for my usual butter and sour cream-laden spuds now that I must watch the sodium. I only made one potato for myself and added Mrs. Dash and chives. I skipped the mozzarella since it would have been such a small amount for 1 spud. I’ll make this again so I can try some different seasonings.”
“Rich-tasting and seemingly decadent…but it’s not.I found lowfat mozzarella but not nonfat.Other than that, these twiced-baked potatoes were easy to put together.If you don’t tell them, no one will know how good these are for them.”