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Cheddar-Stuffed Potatoes

Categories: Christmas, Low-fat, New Year, St. Patrick's Day, Thanksgiving, Vegetarian
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)

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  1. To cook the potatoes in a conventional oven, wrap each potato in aluminum foil, and bake at 400�F 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.
  2. 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.
  3. 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 350�F for 25 to 30 minutes, or until the filling is heated through and the tops are lightly browned. Serve hot.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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