This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. - Check for flour or modified food starch in pre-shredded cheese.
"Papa, potatoes, poultry, prunes and prism, are all very good words for the lips." -Charles Dickens
Twice baked potatoes are the ultimate comfort food – a cross between a baked potato and a mashed potato. This version using yams or sweet potatoes is equally good and great for you.
They are a lot easier to make than you might think: simply bake the potato, scoop it out and then stuff with the mashed potatoes. This is a simple version, but you could add a lot of other seasonings – black pepper, sage, tarragon, rosemary, or even a bit of chili powder or smoked paprika.
Servings: 2 | Serving size: 1/2 stuffed potato
Cooking Time: 75 Minutes
This recipe can be easily multiplied and keeps well - reheat gently.
Preheat the oven to 350°F.
Place the potato in the oven and bake for 40 - 45 minutes.
Remove and let cool slightly.
Slice the yam in half lengthwise.
Scoop out the flesh of the yam leaving about 1/4 inch of skin and flesh.
Place the flesh in a bowl and mash together with the buttermilk, salt, pepper and green onion.
Stuff the yam skins with the mashed yam and top with the grated cheese.
Place the potatoes in the oven and bake until the cheese is melted.
Serving size: 1/2 stuffed yam
|Calories 250||Calories from Fat 32|
|% Daily Value|
|Total Fat 3.5g||5%|
|Saturated Fat 2.5g||12%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 49g||18%|
|Dietary Fiber 7g||25%|
|Vitamin A 2%||Vitamin C 36%|
|Calcium 10%||Iron 8%|
|Vitamin K 30mcg||Potassium 1500mg|