• 4 medium baking potatoes
  • ½ c. bottled creamy Parmesan with cracked peppercorn salad dressing
  • 1 green onion
  • ¼ c. grated Parmesan cheese
  • Green-onion tops


  1. Pierce potatoes with fork in several places. Place potatoes on paper towel in microwave oven. Cook potatoes on High 10 to 12 minutes or until fork-tender, turning potatoes over once halfway through cooking; cool slightly.
  2. Meanwhile, preheat oven to 450 degree F. In medium bowl, mix salad dressing and sliced onion; set aside.
  3. When potatoes are cool enough to handle, slice each potato lengthwise in half. With spoon, carefully scoop out flesh from each potato half, leaving 1/4-inch-thick shell and making sure potato-skin shells are intact. Place flesh in bowl with dressing mixture. Place shells on small cookie sheet.
  4. With potato masher or fork, mash potato mixture in bowl until almost smooth. Spoon mashed-potato mixture into shells; sprinkle with Parmesan.
  5. Bake potatoes 12 to 15 minutes or until heated through and golden on top. Arrange potatoes on bed of green-onion tops if you like.
  6. Horseradish & Cheddar Twice-Baked Potatoes:Prepare recipe as above, except in step 2, substitute 2/3 cup reduced-fat sour cream and 1/4 cup prepared white horseradish for salad dressing. In step 4, substitute 1/2 cup shredded Cheddar cheese for the Parmesan.

Each serving Horseradish & Cheddar Twice-Baked Potatoes: About 370 calories, 10 g protein, 62 g carbohydrate, 10 g total fat (6 g saturated), 6 g fiber, 30 mg cholesterol, 135 mg sodium.

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