Onion-Stuffed Potatoes

Oxmoor House
6 servings.


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6 (10-ounce) baking potatoes
1 cup canned no-salt-added chicken broth, undiluted
1 cup finely chopped onion
1 teaspoon minced garlic
1 cup nonfat sour cream alternative
1/2 cup evaporated skimmed milk
1/2 teaspoon freshly ground pepper
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
2 tablespoons fine, dry breadcrumbs
1/2 teaspoon paprika
1/4 teaspoon minced garlic
1 teaspoon reduced-calorie margarine, melted


Wash potatoes; bake at 400° for 1 hour or until done. Let cool to touch. Cut a 1-inch lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp in a large bowl, and set aside.

Combine broth, onion, and garlic in a small saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, until all liquid is evaporated.

Combine potato pulp, onion mixture, sour cream, milk, and pepper; stir well. Stir in Cheddar cheese and 1/4 cup Parmesan cheese. Spoon potato mixture evenly into shells.

Combine remaining 1 tablespoon Parmesan cheese, breadcrumbs, and remaining ingredients; stir well. Sprinkle potatoes evenly with breadcrumb mixture and bake, uncovered, at 375° for 20 minutes or until thoroughly heated.

Created date

August 2009

Nutritional Information

Calories 335
Caloriesfromfat 12 %
Fat 4.5 g
Satfat 2.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16.5 g
Carbohydrate 57 g
Fiber 0.0 g
Cholesterol 12 mg
Iron 0.0 mg
Sodium 276 mg
Calcium 0.0 mg