Garlic And Green Onion-Stuffed Potatoes

Oxmoor House
6 servings (serving size: 1 potato half)


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3 large baking potatoes (about 2 1/4 pounds)
1 cup sliced green onions
5 garlic cloves, minced
Butter-flavored cooking spray
1 (8-ounce) carton low-fat sour cream
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons grated Parmesan cheese


Preheat oven to 450°.

Pierce potatoes with a fork, and bake at 450° for 1 hour or until done; cool slightly. Reduce oven to 350°.

Place a nonstick skillet over medium-high heat until hot. Coat onions and garlic with cooking spray; add to pan and sauté 5 minutes or until tender. Remove from heat.

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch shell. Mash pulp with a potato masher. Add onion mixture, sour cream, salt, and pepper to pulp.

Spoon potato mixture into shells; sprinkle evenly with Parmesan cheese. Place stuffed potatoes on a baking sheet; bake at 350° for 15 minutes or until thoroughly heated.

Created date

March 2010

Nutritional Information

Calories 218
Fat 3.5 g
Satfat 2.5 g
Protein 5.9 g
Carbohydrate 42 g
Cholesterol 15 mg
Iron 2 mg
Sodium 400 mg
Caloriesfromfat 14 %
Fiber 4.1 g
Calcium 111 mg