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Buttermilk Twice Baked Potatoes
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[Print Version]
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| Using buttermilk instead of sour cream reduces the fat and calories but not the taste! |
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| 8 servings |
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[1]
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2
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pounds
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Russet or Yukon Gold potatoes
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[2]
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1
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cup
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buttermilk
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[3]
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1
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tablespoon
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butter
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[4]
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1/2
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cup
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Swiss cheese (shredded)
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1. Bake potatoes in oven (400°) for about an hour or nuke on high for about 20 minutes. Potatoes are done when they crumble with a gentle squeeze.
2. Cut each potato length-wise and allow to cool for about 15 minutes.
3. Carefully scoop out potatoes leaving about 1/4 inches inside peel.
4. In a sauce pan, warm buttermilk, butter and 1/2 teaspoon each of salt and pepper but do not boil. Stir frequently.
5. Place potatoes in mixing bowl and mix at low speed. Slowly add buttermilk mixture til well blended.
6. Place potato skins on cookie sheet. Spoon in potato mix and sprinkle cheese on top.
7. Return to oven until cheese is belted and turning brown.
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