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Cheese-Stuffed Potatoes

Yield 6 servings
This is a good way to keep an inexpensive staple on the lunch menu in a different form. Our message was that potatoes don't have to be French-fried to win over adolescent appetites.


  • 6 medium baking potatoes (about 2 1/2 pounds)
  • 3/4 cup plus 2 tablespoons (3 1/2 ounces) shredded sharp cheddar cheese
  • 1 1/2 cups fat-free sour cream
  • 1/3 cup finely chopped green onions
  • 1/4 teaspoon salt
  • Paprika

Nutrition Information

  • calories 314
  • caloriesfromfat 16 %
  • fat 5.7 g
  • satfat 3.5 g
  • monofat 1.6 g
  • polyfat 0.2 g
  • protein 12.4 g
  • carbohydrate 52.3 g
  • fiber 3.5 g
  • cholesterol 17 mg
  • iron 2.8 mg
  • sodium 256 mg
  • calcium 142 mg

How to Make It

  1. Preheat oven to 400°.

  2. Bake potatoes at 400° for 1 hour or until done, and cool slightly. Cut each potato open; carefully scoop pulp into a bowl, leaving shells intact. Add cheese and sour cream to pulp, and mash; stir in onions and salt.

  3. Increase oven temperature to 450°. Stuff shells with potato mixture, and sprinkle with paprika. Place on a baking sheet; bake at 450° for 15 minutes or until thoroughly heated.

  4. Microwave Directions: Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, turning and rearranging potatoes halfway through cooking time. Let stand 5 minutes. Stuff potatoes as directed above, and microwave at high 5 minutes or until thoroughly heated.