Be the first to This easy twice-baked potatoes recipe gets a tangy boost from buttermilk without the calories of sour cream. Chives give just a suble hint of onion flavor without being overpowering. Plan ahead to bake the potatoes the first time and let them cool before scooping out the flesh.
Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
- 2 large baking potatoes
- 2 teaspoons reduced-fat margarine, melted
- 1/3 cup buttermilk
- 1 Tablespoon fresh minced chives or 1 teaspoon dried chives
- Salt and freshly ground pepper to taste
- Paprika for garnish
Preparation:
Bake or microwave the potatoes until tender but still firm. Let cool (at room temperature, they have less chance of falling apart when you scoop them out), then scoop out the centers, leaving a firm, 1/4-inch-thick shell.
Mash the potatoes in a small bowl, then stir in the melted margarine, buttermilk, and chives. Season to taste with salt and pepper, then fill the shells. Dust the tops with paprika.
Bake at 350 degrees F. for 15 to 20 minutes, or until well heated through. Serve hot.
Yield: 2 servings
Per serving: Calories: 146; Carbohydrate: 29 g; Total fat: 2 g; Cholesterol: 1 g; Protein: 3 g; Sodium: 57 mg
Recipe Source: Vegetarian Celebrations by Nava Atlast (Little Brown & Co)
Reprinted with permission.
Mash the potatoes in a small bowl, then stir in the melted margarine, buttermilk, and chives. Season to taste with salt and pepper, then fill the shells. Dust the tops with paprika.
Bake at 350 degrees F. for 15 to 20 minutes, or until well heated through. Serve hot.
Yield: 2 servings
Per serving: Calories: 146; Carbohydrate: 29 g; Total fat: 2 g; Cholesterol: 1 g; Protein: 3 g; Sodium: 57 mg
Recipe Source: Vegetarian Celebrations by Nava Atlast (Little Brown & Co)
Reprinted with permission.
