Twice-Baked Buttermilk Potatoes


Old-fashioned homemade buttermilk is the slightly sour, residual liquid which remains after butter is churned It’s naturally lower in fat than regular milk since the fat has been removed to make butter! Buttermilk is high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus.

Makes 2 servings

  • 2 large baking potatoes
  • 2 teaspoons olive oil or Smart Balance
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon fresh minced chives or 1 teaspoon dried chives
  • Salt and freshly ground pepper to taste
  • Paprika for garnish

Bake or microwave the potatoes until tender but still firm. Let cool (at room temperature, they have less chance of falling apart when you scoop them out), then scoop out the centers, leaving a firm, 1/4-inch-thick shell. Mash the potatoes in a small bowl, then stir in the melted margarine, buttermilk, and chives. Season to taste with salt and pepper, then fill the shells. Dust the tops with paprika. Bake at 350 degrees Fahrenheit for 15 to 20 minutes, or until well heated through.

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Nutrition Information

Twice-Baked Buttermilk Potatoes

Servings per Recipe: 2

Amount per Serving

Calories:  146

Calories from Fat:  

Total Fat:  2g

Saturated Fat:  

Cholesterol:  1g

Sodium:  57mg

Carbohydrates:  29g

Protein:  3g

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