Twice-Baked Potatoes Recipe

Three potato halves topped with cheese, chives and sour cream sit on a thick wood serving tray.
Yields:Nutrition:Prep Time:Total Time:
4 servings 205 calories 15 min. 45 min.

Helps with these side effects: Nausea, weight loss, sore mouth and weight loss

Twice-baked potatoes transform a standard baked potato into a creamy and comforting small meal. The potato skin becomes an edible shell for mildly flavored mashed potatoes, the ultimate comfort food.

For a more substantial meal, keep the potatoes whole instead of halving them. Slice a ½ inch off the top of each potato lengthwise and hollow out the skins. For stronger flavor, top with minced fresh chives or additional Parmesan cheese.

If you’re trying to increase calories, add butter, substitute heavy cream for the milk and choose full-fat cheeses. If you’re trying to control your weight, choose reduced-fat options.

Instead of being microwaved, the potatoes can also be baked for 1 hour at 350 degrees.

Before making drastic changes to your diet, be sure to talk with your care team or nutritionist. While these recipes may relieve common symptoms, your treatment plan may include following a specific diet. If you have questions about what’s safe to eat or drink, your care team is ready to help.


  • 2 large (12 to 13 ounces) Russet potatoes, scrubbed

  • 1 tablespoon butter, room temperature

  • 2 to 3 tablespoons low-fat milk

  • 2 to 3 tablespoons regular or reduced-fat sour cream

  • 2 to 3 tablespoons regular or reduced-fat shredded Cheddar cheese

  • Salt and freshly ground black pepper

  • 1 tablespoon grated Parmesan cheese


  1. Pierce potatoes in several places with a fork. Microwave on high for 6 to 8 minutes, turning halfway through the cooking time if your microwave does not have a carousel or tends to heat unevenly. Remove and set aside to cool briefly.

  2. Preheat the oven to 375 degrees.

  3. When potatoes are cool enough to handle (but still very warm), cut them in half lengthwise and scoop the potato flesh into a mixing bowl, leaving a ¼-inch-thick shell and using care not to break the skins.

  4. In the bowl with the potato flesh, add the butter and mash to combine. Add 1 tablespoon each of the milk, sour cream, and Cheddar cheese and mash until creamy and combined.

  5. Season with salt and pepper. Taste and add more milk, sour cream, or Cheddar cheese if necessary. Divide the mixture evenly among the potato shells. Arrange stuffed potatoes on a baking sheet and sprinkle with Parmesan cheese.

  6. Bake for 15 to 20 minutes, or until cheese has melted and potatoes are lightly golden.

Nutritional Information
Per Serving
Calories ........................... 205
Total Fat .......................... 6 g
Total Carbohydrates .......... 33 g
Dietary Fiber .................... 3 g
Sugars ............................ 17 g
Protein ............................ 9 g
Sodium ........................... 340 mg


This material is furnished for informational purposes and is for your personal use only. It is not intended as a substitute for the expertise, judgment and specific advice of your care team. Based on your condition and treatment plan, you may have different medical and self-care needs. Please talk to your care team before making changes to your care plan or using any non-prescribed products during your treatment.

Reproduced, with permission, from Jeanne Besser et al., What to Eat During Cancer Treatment. (Atlanta: American Cancer Society, 2009) ©2009 by the American Cancer Society.