Friday, September 17, 2010

Creamy Parmesan Twice-Baked Potatoes

We microwaved the potatoes and used a Parmesan-peppercorn salad dressing in this easy version of twice-baked potatoes. Reheat the stuffed potatoes in the oven for a crispy top, but if you're short on time, just pop them in the microwave.

Prep time: 20 minutes
Cook time: About 25 minutes
Makes: 4 main-dish servings
  • 4 medium baking potatoes (about 10 ounces each)
  • 1/2 cup bottled creamy Parmesan with cracked peppercorn salad dressing
  • 1 green onion, sliced
  • 1/4 cup grated Parmesan cheese
  • Green-onion tops (optional)
How to make:
  1. Pierce potatoes with fork in several places. Place potatoes on paper towel in microwave oven. Cook potatoes on High 10 to 12 minutes or until fork-tender, turning potatoes over once halfway through cooking; cool slightly.
  2. Meanwhile, preheat oven to 450 degrees F. In medium bowl, mix salad dressing and sliced onion; set aside.
  3. When potatoes are cool enough to handle, slice each potato lengthwise in half. With spoon, carefully scoop out flesh from each potato half, leaving 1/4-inch-thick shell and making sure potato-skin shells are intact. Place flesh in bowl with dressing mixture. Place shells on small cookie sheet.
  4. With potato masher or fork, mash potato mixture in bowl until almost smooth. Spoon mashed-potato mixture into shells; sprinkle with parmesan.
  5. Bake potatoes 12 to 15 minutes or until heated through and golden on top. Arrange potatoes on bed of green-onion tops if you like.
Each serving: About 420 calories, 8 g protein, 61 g carbohydrate, 18 g total fat (4 g saturated), 5 g fiber, 4 mg cholesterol, 440 mg sodium. 

Kitchen tip: You can also make Horradish & Cheddar Twice-Baked Potatoes with this recipe above. Prepare recipe as above, except in Step 2, substitute 1/2 cup Shredded Cheddar cheese for the Parmesan.
Each serving: About 370 calories, 10 g protein, 62 g carbohydrate, 10 g total fat (6 g saturated), 6 g fiber, 30 mg cholesterol, 135 mg sodium. 

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