TWICE-BAKED DIJON POTATOES
Baked potatoes are scooped out, mashed with onions, mustard and cheddar cheese then spooned back into their skins and baked again until golden brown.
Provided by My Food and Family
Categories Recipes
Time 2h35m
Yield 6 servings, 1 stuffed potato half each
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Bake potatoes 1 hour 15 minutes or until tender. Cut potatoes in half lengthwise. Scoop out inside of each potato half, leaving thin shell. Place potato flesh in medium bowl; mash with electric mixer or hand masher until smooth. Set aside.
- Cook and stir onion in margarine in small skillet until tender; stir in mustard. Add to potatoes along with 1/2 cup of the cheese and the pepper. Beat with electric mixer on medium speed until well blended. Pipe or spoon potato mixture into potato shells; sprinkle with remaining 1/2 cup cheese.
- Bake an additional 20 minutes or until potato filling is heated through and cheese is melted.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 2 g, Protein 7 g
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