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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 16%
  • Fat: 5.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 12.4g
  • Carbohydrate: 52.3g
  • Fiber: 3.5g
  • Cholesterol: 17mg
  • Iron: 2.8mg
  • Sodium: 256mg
  • Calcium: 142mg


  • 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


  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.
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