IC Friendly Twice-Baked Potatoes

December 19, 2013


How about all the snow we’ve had this month? Here’s a hearty recipe to warm us up thanks to our IC recipe guru Marcia!


4 baking potatoes (white or sweet)
1 1/2 cups chopped or ground cooked meat (beef, pork, turkey)
1 diced clove of garlic (or sweet onion if tolerated)
1/2 cup diced sweet red, yellow or orange bell pepper (or green if tolerated)
(or substitute 1/2 cup broccoli or spinach cooked and drained)
1/2 cup Daisy brand sour cream or pure Greek yogurt
1 egg, beaten
1/2 cup (or more) shredded American or cheddar cheese

Scrub potatoes. Prick with fork. Bake in 400 degree oven for 60 minutes or until tender. When cool, slice off potato tops. Scoop out centers leaving 1/4 inch thick shells for stuffing. In mixing bowl mash potato centers. Stir in other ingredients & season with salt, pepper & garlic powder. Fill shells with mixture & bake in shallow baking dish at 350 degrees for 30 minutes. Serves four. For added flavor & crunch, top with French’s French fried onions (if tolerated) or seasoned cracker crumbs dotted with butter 5 minutes before baking is done.

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