Cheese-Stuffed Potatoes

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 servings

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 400°.

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.

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.

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.