Sarah's Time-Saving Twice-Baked Potatoes - Everyday Food with Sarah Carey

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories without sacrificing flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often cheaper.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt offers a similar creaminess with fewer calories.

Microwave the potatoes on high for about 9 minutes.

Preheat the oven to 375°F (190°C).

Let the potatoes cool slightly after microwaving.

In a bowl, mix together 2 tablespoons of soft unsalted butter, 2 tablespoons of sour cream, and 1/4 cup of grated cheddar cheese.

Add 2 tablespoons of milk to the mixture, adjusting to 4 tablespoons if needed for consistency.

Season the filling with salt and black pepper to taste.

Chop about 1 tablespoon of chives and add to the filling mixture, reserving an extra tablespoon for garnish.

Scoop out some of the potato flesh, leaving a little shell to support the filling.

Fill the potato shells with the mixture, not overfilling them.

Sprinkle the reserved cheddar cheese on top of the filled potatoes.

Bake in the preheated oven for about 15-20 minutes until the cheese is melted and starting to brown.

Garnish with the reserved chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens