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  1. Twice-Baked Potatoes Makeover

Twice-Baked Potatoes Makeover

01:55:00 Makes 6 servings, 1 stuffed potato half (182 g) each.
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9 7 Reviews
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Makes 6 servings, 1 stuffed potato half (182 g) each.

You won't miss any of the flavour you expect from this classic potato favourite.

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Make It

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  • Heat oven to 400ºF.
  • Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
  • Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.
  • Bake 20 min. or until heated through.


Potatoes can be "baked" in the microwave instead of the oven. Pierce potatoes as directed, then microwave on HIGH 12 to 14 min. or until tender, turning after 6 min. Let stand 5 min. Stuff potato shells, then bake in conventional oven as directed.


Prepare using smoked paprika.

Makeover - How We Did It

We've taken a favourite baked potato recipe and made it over. We substituted shredded Cracker Barrel Old Cheddar Cheese Light - Made with 2% Milk for the Velveeta Process Cheese Product and fat-free sour cream for the regular sour cream. This saves 50 calories and 3.5 grams of total fat, including 2 grams of saturated fat, per serving.


  • Makes 6 servings, 1 stuffed potato half (182 g) each.

Healthy Living

  • Healthy Living

Nutritional Information

Serving Size Makes 6 servings, 1 stuffed potato half (182 g) each.
Calories 200
% Daily Value
Total fat 4.5g
Saturated fat 3g
Cholesterol 15mg
Sodium 210mg
Carbohydrate 31g
Dietary fibre 3g
Sugars 2g
Protein 10g
Vitamin A 4 %DV
Vitamin C 25 %DV
Calcium 20 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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