I love Skinny Stuffed Baked Potatoes. I think these are one of my favorite ways to eat potatoes. This simple recipe is just potatoes, butter, a little milk and spices for the most part. And yet, the spices and herbs I use on top of the stuffed potatoes are what make these potatoes so special.

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After baking the potatoes I carefully scoop out the potatoes leaving a little attached to the shell. Then I mash the potatoes with butter and 2% milk. I pile the potatoes back into the shells and then put a dab or two of butter on top of each potato.

Then I sprinkle the tops of the potatoes with paprika, dill weed, garlic salt, pepper, and chives. Sometimes I add parsley, and sometimes I also add salt. Oh, my. These potatoes are savory, succulent, and spectacular. Yet, so very simple, too. You wouldn’t think dill weed and paprika would provide such outstanding flavor, but they do.

I love making potatoes with this combination of seasonings. I’ve baked them in the oven as fries, mashed them for a casserole, and make them as Fried Potatoes. I’ve also made them with Scalloped Potatoes using red potatoes. You just can’t beat this combination of spices. I’m sure Au Gratin potatoes would be great with these spices included as well!

This is an easy, tasty and healthy version of Double Baked Potatoes. It’s also gluten free. The recipe can easily be made vegan if you substitute Almond Milk and coconut oil or avocado oil for the milk and butter in the recipe.

It’s a lot healthier and a lot less calories than most Stuffed Baked Potato recipes. Those are made with all the goopy, calorie-laden fillings like cream cheese, sour cream, cheddar cheese, bacon, chili, and Ranch dip, etc. Those recipes sure taste great. But it’s nice to have a go-to recipe to eat on occasion when you want lots of flavor without all the calories.

Skinny Stuffed Baked Potatoes provides a healthy and much lower calorie adaptation of an old favorite. It’s topped with several delicious herbs to provide flavor and color, rather than cheese and bacon.

I first experimented with this combination of flavors back when I was catering for the Baptist Convention of New England in the early 1990s. Carolyn Allen, my partner, suggested I try using dill weed in recipes more often. So that is where this combination of herbs and spices came from.

I’m very grateful to her for the tip because I’ve used dill weed and paprika together in many dishes since including soups and casseroles because the flavor combination can hardly be beat.

I originally posted this recipe back in the summer of 2012. I was new to the blogging world and my pictures weren’t quite up to par. I remade the recipe in October 2014 and updated it with some better looking pictures. These pictures are a lot easier to view than the ones from my first post. I’ve really tried to improve my photo taking skills over the past year, but it is a process!

I have used this delicious recipe to make Skinny Stuffed Baked Potatoes as written. I also use this recipe on occasion by making a mashed potato casserole and adding the same herbs on top. Either way the recipe is delicious, satisfying, low calorie, and a great comfort food for your family. Whip up a batch sometime soon and you will see what I mean.

I initially posted this recipe in July 2012. I remade the recipe a year or two later to get better pictures. I recently remade the recipe (May 2019) when I had an abundance of baked potatoes that needed cooking up. I had made BBQ Pork Stuffed Potatoes, but had more potatoes then we needed. So I thought I would make up a batch of these potatoes with the leftover Barbecue Pork and Creamy Sweet Corn. My son and his wife raved over these potatoes and took a batch home with them for lunches. I also served them to our Friday night Bible study care group. They also loved the potatoes. Yes, these potatoes are awesome!

Skinny Stuffed Baked Potatoes are awesome! It’s so nice to eat comfort food that isn’t laden with calories!

This is a close up view of Skinny Stuffed Baked Potatoes so you can see the detail of the spices. I use garlic salt, pepper, paprika, dill weed, parsley and chives, along with butter. The paprika and dill weed add so much extra flavor to these delicious potatoes. It’s a fabulous combination of flavors. 

Skinny Stuffed Baked Potatoes are so scrumptious. It’s hard to believe they’re so much lighter in calories than stuffed potatoes with cheese, sour cream, bacon and butter.

Here’s what I did.

I used these ingredients. Plus, I used salt and half-and-half. Normally, I use 2% milk but I didn’t have any on hand. So I used half-and-half instead.

The potatoes in the picture had been baked and refrigerated.

Cut off the tops of the potatoes. Hollow out the potato leaving a thin layer of potato next to the skin to provide body. Place hollowed out potato skins in a baking dish.

Place the scooped out potatoes into a mixing bowl.

Mash up the potatoes with a potato masher until mashed well. They do not need to be super smooth. You want some texture to the potatoes. Because mine were cold, they didn’t mash as well as usual. I ended up using an electric mixer to smoothen them out a little.

Add butter. You can melt it first since that’s easier. Or just let it melt over the hot potatoes like I did. Work the butter into the potatoes. You don’t want too much butter or the potatoes taste oily. 

Add 2% milk just like you would for any mashed potatoes recipe, depending on the amounts you have. Don’t add too much milk or the potatoes will be soupy. Since I didn’t have milk on hand, I substituted half-and-half. 

Season potatoes generously with salt and pepper.

You can use and electric mixer if you have to have perfectly smooth potatoes. We prefer the texture of potatoes not entirely smooth since that’s how I grew up eating them. Normally, I only use the potato masher. My mom didn’t have an electric mixer until the late 70s or 80s, I think. Back in those days you used a hand-held rotary mixer which most people these days have probably never even seen!

For this batch, because the potatoes were cold, I used an electric mixer to get them a little smoother than the potato masher would.

Pile mashed potatoes into potato shells. Because the potatoes were cold, I heated them up in a 350 oven for about an hour. (Skip this step if you already have hot potatoes).

Add dabs of butter over top of the hot potatoes.

Sprinkle the potatoes generously with pepper, garlic salt, dill weed, parsley, chives and finally the paprika.

Place in a 350 oven and allow butter to melt, about five or ten minutes at most.

Wonderful! Skinny Stuffed Baked Potatoes are so much lower in calories than most Stuffed Baked Potato recipes. Yet they have such a scrumptious taste. They’re quick and easy to make, too. 

Thanks to Carolyn Allen for encouraging me to use dill weed in recipes. Wow, does it make this recipe so much better. This is a great side dish for any kind of meat. But I actually like to eat the leftovers for lunch–just like they are. Yum, yum, good!

I served Skinny Stuffed Baked Potatoes with Barbecue Pork and Creamy Sweet Corn.

Skinny Stuffed Baked Potatoes are kid-friendly, too. They really enjoy these flavorful, savory potatoes. Whenever I’ve served this dish for company (which has been many times over the years), everyone has always wanted two or three of these potatoes!

Here’s the recipe.

SKINNY STUFFED BAKED POTATOES

(Recipe adapted from my Mom, Helen Mattis, Titusville, FL)

Skinny Stuffed Baked Potatoes

Teresa Ambra

These scrumptious double baked potatoes are seasoned with several spices and butter. They are much lower in calories than traditional loaded baked potatoes and, yet, the taste is amazing. Perfect for company or holiday dinners, like Easter, Mother's Day or Father's Day. Gluten free.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Potato Side Dish

Cuisine American

Servings 10

Calories 232 kcal

Equipment

• 1 large roaster pan or dish
• 1 sharp knife to cut tops of potatoes
• 1 mixing bowl
• 1 potato masher
• 1 wooden spoon
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 6-10 large baking potatoes
• 4-6 tbsp. unsalted butter divided use
• 1/3 to 1/2 cup 2% milk (see note below)
• 1/2 to 1 tsp. paprika
• 1-2 tbsp. dried chives
• 1/2 to 1 tsp. garlic salt
• 1/2 to 1 tsp. ground black pepper
• 1/2 to 1 tsp. dill weed
• 1-2 tbsp. dried parsley

Instructions

 

• Bake potatoes in 400 degree oven until done--about an hour.
• Cut off tops of potatoes with a large knife and hollow out insides.
• Put potato pulp in large mixing bowl.
• Mash potatoes with a potato masher.
• Add about a 2-3 tbsp. butter while mashing.
• Add enough milk to make creamy without making the mixture soupy or leaving potatoes too dry.
• Pile mashed potatoes back into shells.
• With remaining butter, put a small sliver of butter on top of each potato.
• Then sprinkle generously with paprika, garlic salt, dill weed, pepper, parsley, and chives.
• Bake at 350 degrees an additional 5-10 minutes until butter melts.

Notes

NOTE: Can be done ahead to the point where the potatoes are ready to go into the oven. Place in oven and bake about 15 minutes before everything else is ready to come out of the oven. If potatoes are cold you may have to heat them 30-40 minutes.

 

 

NOTE: These measurements for spices are approximate and a guide only. I just sprinkle the spices on to my preference. You can use more or less. You can also use salt, if desired.

 

 

NOTE: A lot of times I will use up small and weird-shaped potatoes to use as filler for the bigger potatoes, so the amount of potatoes is approximate.

 

 

NOTE: You can also make these in casserole form. Try my Seasoned Mashed Potatoes,  Seasoned Oven Fries or Seasoned Scalloped Potatoes.

 

 

NOTE: You can also use cold potatoes that have been pre-baked but refrigerated. After getting the potatoes mashed and spooned into the potato shells, bake about an hour at 350 to reheat. Then add butter and seasonings and bake another 5-10 minutes or until butter melts. I find that a potato masher alone does not give the correct texture with cold potatoes. I have to use an electric mixer as well.

 

 

NOTE: You can use half-and-half, whipping cream or whole milk, but the calories will increase.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 232kcalCarbohydrates: 42gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 119mgPotassium: 1030mgFiber: 4gSugar: 2gVitamin A: 1338IUVitamin C: 24mgCalcium: 71mgIron: 3mg

Keyword casserole, double baked potatoes, gluten free, potatoes, side dish, vegetable

Tried this recipe?Let us know how it was!

Skinny Stuffed Baked Potatoes is a marvelous side dish your whole family will enjoy.  I especially like serving these potatoes with Meatloaf, but they’re great with Apricot Glazed Ham, Parmesan Chicken Bake, and New York Strip Steak with Garlic Parsley Butter.

Don’t these potatoes look marvelous?

Skinny Stuffed Baked Potatoes are a tasty and savory indulgence that won’t pile all the pounds on the scale!

You may also enjoy these delicious recipes!

Skinny Stuffed Parmesan Potatoes

Seasoned Mashed Potatoes

Potatoes Romanoff

Skinny Stuffed Baked Potatoes

Teresa Ambra

These scrumptious double baked potatoes are seasoned with several spices and butter. They are much lower in calories than traditional loaded baked potatoes and, yet, the taste is amazing. Perfect for company or holiday dinners, like Easter, Mother’s Day or Father’s Day. Gluten free.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Potato Side Dish

Cuisine American

Servings 10

Calories 232 kcal

Equipment

• 1 large roaster pan or dish
• 1 sharp knife to cut tops of potatoes
• 1 mixing bowl
• 1 potato masher
• 1 wooden spoon
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 6-10 large baking potatoes
• 4-6 tbsp. unsalted butter divided use
• 1/3 to 1/2 cup 2% milk (see note below)
• 1/2 to 1 tsp. paprika
• 1-2 tbsp. dried chives
• 1/2 to 1 tsp. garlic salt
• 1/2 to 1 tsp. ground black pepper
• 1/2 to 1 tsp. dill weed
• 1-2 tbsp. dried parsley

Instructions

 

• Bake potatoes in 400 degree oven until done–about an hour.
• Cut off tops of potatoes with a large knife and hollow out insides.
• Put potato pulp in large mixing bowl.
• Mash potatoes with a potato masher.
• Add about a 2-3 tbsp. butter while mashing.
• Add enough milk to make creamy without making the mixture soupy or leaving potatoes too dry.
• Pile mashed potatoes back into shells.
• With remaining butter, put a small sliver of butter on top of each potato.
• Then sprinkle generously with paprika, garlic salt, dill weed, pepper, parsley, and chives.
• Bake at 350 degrees an additional 5-10 minutes until butter melts.

Notes

NOTE: Can be done ahead to the point where the potatoes are ready to go into the oven. Place in oven and bake about 15 minutes before everything else is ready to come out of the oven. If potatoes are cold you may have to heat them 30-40 minutes.

 

 

NOTE: These measurements for spices are approximate and a guide only. I just sprinkle the spices on to my preference. You can use more or less. You can also use salt, if desired.

 

 

NOTE: A lot of times I will use up small and weird-shaped potatoes to use as filler for the bigger potatoes, so the amount of potatoes is approximate.

 

 

NOTE: You can also make these in casserole form. Try my Seasoned Mashed Potatoes,  Seasoned Oven Fries or Seasoned Scalloped Potatoes.

 

 

NOTE: You can also use cold potatoes that have been pre-baked but refrigerated. After getting the potatoes mashed and spooned into the potato shells, bake about an hour at 350 to reheat. Then add butter and seasonings and bake another 5-10 minutes or until butter melts. I find that a potato masher alone does not give the correct texture with cold potatoes. I have to use an electric mixer as well.

 

 

NOTE: You can use half-and-half, whipping cream or whole milk, but the calories will increase.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 232kcalCarbohydrates: 42gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 119mgPotassium: 1030mgFiber: 4gSugar: 2gVitamin A: 1338IUVitamin C: 24mgCalcium: 71mgIron: 3mg

Keyword casserole, double baked potatoes, gluten free, potatoes, side dish, vegetable

Tried this recipe?Let us know how it was!