Cheddar and Blue Cheese Twice-Baked Potatoes

recipe

Yield:

4 servings (serving size: 2 potato halves)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 32 Minutes

Nutritional Information

Calories 317
Fat 8.6 g
Satfat 5.5 g
Protein 14.3 g
Carbohydrate 47.8 g
Cholesterol 28 mg
Iron 2.9 mg
Sodium 802 mg
Caloriesfromfat 26 %
Fiber 4.5 g
Calcium 225 mg

Ingredients

4 (8-ounce) baking potatoes
Cooking spray
1 cup chopped onion (about
1 medium)
1 (8-ounce) package pre-sliced mushrooms
1 teaspoon dried oregano
1/4 cup chopped fresh parsley
1/2 cup fat-free milk
2 tablespoons crumbled blue cheese
2 tablespoons light butter
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese

Preparation

Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Cover potatoes with damp paper towels. Microwave at HIGH 12 minutes or until done.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, mushrooms, and oregano; coat with cooking spray. Cook 6 minutes or until tender. Remove from heat; stir in parsley.

Preheat oven to 350°.

Cut potatoes in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Arrange shells on a baking sheet. Set aside.

Beat potato pulp, milk, and next 4 ingredients in a large bowl with a mixer at medium speed until smooth. Stuff shells evenly with potato mixture. Top with mushroom mixture. Sprinkle evenly with Cheddar cheese.

Bake at 350° for 20 minutes or until cheese melts.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note