Too good to pass up!! I love my carbs and I love my potatoes and these guys are just the right size! They satisfy that potato craving, but by being individual bites, you can easily control your intake rather than piling too much on your plate.
These baby reds also make great appetizers for Thanksgiving parties or potlucks! The plate will be gone in no time so be sure to make extras!
Twice Baked Baby Reds
Cook Time | Approx. 40 min | Servings: 5 (4 potato halves each) | Calories per serving: ~140 cals
1lb Baby Red Potatoes (About 8-10)
1/4 cup light sour cream
1oz shredded cheddar cheese
1 tbsp I can't believe it's not butter light
1 clove crushed garlic
pinch of salt
pinch of pepper
Preheat the oven to 425 degrees.
Line a baking sheet with aluminum foil and spray with oil
Cut the baby red potatoes in half and bake in the oven for 20 minutes or until centers are soft and cooked through.
Remove from oven. Using a melon baller or small spoon, scoop out the center of the potato and place in a bowl. Once you have scooped out all of the potato halves and placed them in a single bowl, add the sour cream, cheddar cheese, butter, garlic, salt and pepper.
Mash the ingredients together until throughly mixed. Using the same scoop, spoon the mixture back into the hollowed out potato halves until you have used up all of the mixture and filled up all of the potatoes.
Place them back in the oven and bake for another 5 minutes. Serve immediately. Enjoy!