TWICE-BAKED SPUDS

Twice-Baked Spuds image

This satisfying dish is nutritious and can be prepared a day ahead, refrigerated and baked before serving.

Provided by Taste of Home

Time 1h40m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

2 large baking potatoes
1 cup chopped peeled parsnips
1 garlic clove, peeled
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1/2 teaspoon salt
Pinch pepper
Dash hot pepper sauce
1/4 cup finely chopped green onions
1 tablespoon grated Parmesan cheese
1/8 teaspoon paprika

Steps:

Bake potatoes at 375° for 1 hour or until tender. Allow to cool. Place parsnips and garlic in a small saucepan; cover with water. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and mash., Cut a thin slice off the top of each potato; discard. Scoop out the pulp, leaving a thin shell. In a bowl, mash potato pulp with parsnips and garlic. Beat in next five ingredients, using a hand mixer., Stir in green onions. Spoon into the potato shells. Combine the Parmesan cheese and paprika; sprinkle over top. Place on a baking sheet. Bake, uncovered, at 375° for 20-30 minutes or until heated through.

Nutrition Facts : Calories 416 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 728mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 10g fiber), Protein 11g protein.