Skinny Stuffed Baked Potatoes
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.
Ingredients
- 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. 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 each one.
- 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.
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