Tangy Twice-Baked Potatoes


Buttermilk gives these stuffed spuds a creamy texture and sour cream-like flavor—without the fat. Adding baked butternut squash to the mixture also lightens things up naturally and boosts the vitamin content. You can make these potatoes ahead of time, then warm them in a 350F oven before serving.

  • 8Servings


  • 4 large russet potatoes
  • 1 small butternut squash (about 1 lb.), halved and seeded
  • 2 Tbs. unsalted butter
  • 1 cup low-fat buttermilk
  • 1/2 cup chopped chives
  • 1/2 cup grated Parmesan cheese


Preheat oven to 350F. Place potatoes and squash halves (cut side down) on baking sheet. Bake 1 hour, or until both squash and potatoes are tender. Cut potatoes in half lengthwise, and scoop insides into large bowl, leaving thin layer of potato. Reserve potato skins. Scoop flesh from squash into same bowl.

Mash potatoes and squash. Stir in butter until melted. Fold in buttermilk, chives and cheese. Season to taste with salt and pepper.

Increase oven to broil. Fill potato skins with potato-squash mixture, and place on baking sheet. Broil 10 minutes, or until tops begin to brown. Serve hot; if making ahead, cover, refrigerate and reheat before serving.

Nutrition Information

  • Calories: 217
  • Carbohydrate Content: 39 g
  • Cholesterol Content: 11 mg
  • Fat Content: 4 g
  • Fiber Content: 4 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 232 mg
  • Sugar Content: 4 g