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
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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
- 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.
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Cheese-Stuffed Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Kid-Friendly, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Cheese, Dairy, Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- OCCASION: Father's Day, July 4th, Labor Day, Memorial Day, Super Bowl, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
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