Pierce potatoes in several places; bake in 400°F (200°C) oven for 1 hour until fork tender.
These low-fat, double-baked spuds are loaded with flavour from Club House Salt Free Garlic & Herb Signature Blend!
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Ingredients
Pierce potatoes in several places; bake in 400°F (200°C) oven for 1 hour until fork tender.
Cut potatoes in half lengthwise; scoop out flesh into bowl. Mash with remaining ingredients until light and fluffy.
Spoon mixture into potato shells. Bake in 400°F (200°C) oven for 15 minutes or until heated through. Brown tops under broiler, if desired.
So we made this recipe except we switched out the garlic and herb spice for the black garlic spice that I received in my vox box from Influenster to review for free in a recipe. We also made the double stuffed potatoes not fat free as it was for the holidays. We added herb and garlic cheese and mixed it in to our stuff potatoes with garlic powder and salt and pepper as well. These are great for guests and the black garlic is something I’ve never cooked with before and it adds a different flavour to a already great recipe. My tip is just before they are finish to sprinkle the tops with shredded cheese of your choice and they will come out with even better colour then before. Great to top with sour cream and green onion if you’d like or you can always mix that in prior to baking and save that step as we usually do.
Sabrina Guenther-Flett | January 02, 2019
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