Twice-Baked Garlic Potatoes Recipe

Twice-Baked Garlic Potatoes

Stuffed baked potatoes flavored with sour cream, Cheddar cheese and garlic

Prep Time
1 ¾
Total Time
5 of 5 (1 ratings) Review This Recipe | See All Reviews


  • 2 large baking potatoes (2 large = about 1.5 lb)
  • 1 tablespoon Parkay® Original Spread-tub
  • 1/3 cup fat free milk
  • 2 tablespoons fat free sour cream
  • 1/2 cup shredded reduced-fat Cheddar cheese (1/2 cup = 2 oz)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon chopped fresh chives

Nutrition Information

Total Fat
Serving Size: 4 servings (1/2 potato each)
View Complete Nutrition Information >


  1. Preheat oven to 375°F. Prick potatoes several times with a fork; place directly on oven rack in center of oven. Bake 1 hour. Cool slightly.
  2. Cut potatoes in half lengthwise. Scoop out insides, leaving 1/4-inch-thick shells; set aside. Place potato pulp in medium bowl. Add Parkay, milk, sour cream, cheese, garlic powder, salt and pepper. Beat with electric mixer on low speed, or with a hand masher, until potatoes are mashed and mixture is of desired consistency. Spoon evenly into potato shells, mounding filling as needed. Place on ungreased baking sheet.
  3. Bake 20 to 25 minutes or until heated through. Sprinkle with chives.
Nutrition Information close
Amount per Serving
Calories 203  
  % Daily Value*
Total fat 5 g 8%
Saturated fat 2 g 11%
Cholesterol 11 MG 4%
Sodium 319 MG 13%
Carbohydrate 32 g 11%
Dietary fiber 3 g 12%
Sugars 3 g
Protein 8 g
Vitamin A   8%
Vitamin C   22%
Calcium   26%
Iron   8%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
1 Reviews for Twice-Baked Garlic Potatoes
delicious made last night yummmo
Nov 20, 2012
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