Twice-Filled Potatoes
Twice-filled potatoes offer a creamy, cheesy filling with fresh herbs and vegetables, perfect for a comforting, customizable meal suited for family dinners or gatherings.
Ingredients
Instructions
- Bake foil-wrapped potatoes in a 375°F oven for 1 hour until lightly squeezed.
- Remove foil and let cool enough to handle.
- Slice off the top quarter of each potato.
- Scoop out the inside without breaking the skin.
- Place the scooped-out potato in a large bowl.
- Add cottage cheese, yogurt, celery, red pepper, chives, mustard, horseradish, and thyme to the bowl.
- Mix well to combine the filling.
- Fill the potato shells with the mixture.
- Sprinkle with mozzarella cheese on top.
- Bake on a cookie sheet in a 375°F oven until the cheese is melted.
Tips & Substitutions
For a creamier filling, consider substituting the nonfat cottage cheese with ricotta cheese, or for a dairy-free option, use a plant-based yogurt and cheese. To add a kick, incorporate some diced jalapeños or a dash of hot sauce. Ensure you bake the potatoes until they're soft, as this will make scooping out the insides much easier.
Serving Suggestions
These twice-filled potatoes make a hearty main dish and pair well with a side salad or steamed vegetables for a complete meal. For a delightful touch, serve them with a dollop of sour cream or a sprinkle of fresh herbs. They also complement well with American recipes like Grandma'S Old-Fashioned Macaroni And Cheese for a comforting dinner.
Storage & Reheating
Store any leftover twice-filled potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave them for quicker reheating, but the oven will keep the potato skins crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Twice-Filled Potatoes contains roughly 99 calories, with 6g protein, 12g carbohydrates, and 4g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these potatoes ahead of time?
Yes, you can prepare the filling a day in advance and store it separately in the fridge. When ready to serve, simply fill the potato shells and bake as directed. This saves time on busy days and allows the flavors to meld beautifully.
What type of potatoes work best for this recipe?
Large baking potatoes, such as Russets or Idaho potatoes, work best due to their sturdy skins and fluffy interiors. Avoid waxy potatoes like red or new potatoes, as they won’t hold their shape as well when baked and scooped.
Can I freeze the stuffed potatoes?
Freezing is possible, but it's best to freeze them before baking. Wrap each stuffed potato tightly in plastic wrap and then place them in a freezer-safe bag. When ready to eat, thaw in the fridge overnight and bake until heated through and the cheese is bubbly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).