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Twice-Baked Mini Red Potatoes

Source of Recipe


Jyl Steinback






List of Ingredients



• 2 lbs red potatoes, washed and dried
  
• 1/4 tsp garlic powder
  
• 1 tbsp nonfat chicken broth
  
• 2 tbsp chopped green onion, plus extra for garnish
  
• 1/2 cup skim milk
  
• 2 tsp Butter Buds
  






Instructions



1. Preheat oven to 400 degrees F. Pierce potatoes with fork; bake 30 to 45 minutes, until tender. Remove potatoes from oven and cool at room temperature 10 to 15 minutes. Line baking sheet with foil and spray with cooking spray. Cut potatoes in half; scoop out pulp and place in medium bowl. Add remaining ingredients; mash potatoes until mixture is smooth and ingredients are well mixed. Divide mixture among potato shells. Potatoes can be covered and refrigerated overnight if desired. When ready to serve: Preheat oven to 400 degrees F. Bake potatoes 10 to 15 minutes, until lightly browned. Garnish with additional chopped green onions.
   
   






Final Comments


Nutrition per serving: cals 125, fat 0g, carbs 28g, protein 4g, chol 0mg, ditary fiber .5g, sodium 23mg