Type: Side Dishes
If you can find Yukon Gold potatoes, use them in this cheddar-stuffed recipe. They have a natural buttery taste.
Serves: 4 servings
- 4 medium Yukon Gold or russet baking potatoes (about 6 ounces each)
- 1/4 cup skim milk
- 1/4 cup nonfat or light sour cream
- 1/8 teaspoon salt
- 1/2 cup shredded nonfat or reduced-fat Cheddar cheese
- 3 tablespoons finely chopped onion
- 1 tablespoon finely chopped fresh parsley, chives, or dill
- Nonstick butter-flavored cooking spray
- Ground paprika (garnish)
- To cook the potatoes in a conventional oven, wrap each potato in aluminum foil, and bake at 400ï¿½F for about 40 minutes, or until tender. To cook in a microwave oven, prick each potato in several places with a fork, and microwave on high power for about 12 minutes, or until tender. Allow the potatoes to cool until they can be handled easily.
- Cut a 1/2-inch-deep lengthwise slice from the top of each potato, and carefully scoop out the pulp, leaving a 1/4-inch-thick shell. Place the scooped-out potato flesh and the milk, sour cream, and salt in a medium-sized bowl, and mash with a potato masher. Add the cheese, onion, and parsley, and stir to mix well.
- Spoon the filling back into the potato skins. Arrange the potatoes in an 8-x- 8-inch baking dish, spray the tops lightly with the cooking spray, and sprinkle some paprika over each. Bake at 350ï¿½F for 25 to 30 minutes, or until the filling is heated through and the tops are lightly browned. Serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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