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Confetti Twice-Baked Potatoes

Southern Living FEBRUARY 2002

  • Yield: 8 servings (serving size: 1 potato half)

Ingredients

  • 4 medium baking potatoes
  • 1/2 cup fat-free sour cream
  • 1/4 cup fat-free milk
  • 2 tablespoons butter or margarine
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • Butter-flavored vegetable cooking spray
  • 2 plum tomatoes, chopped
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Preparation

Bake potatoes at 375° for 1 hour or until tender; cool 10 minutes. Reduce oven temperature to 350°.

Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together pulp, sour cream, milk, and butter; stir in basil and next 3 ingredients.

Coat insides of potato shells with cooking spray. Spoon potato mixture evenly into shells; sprinkle evenly with tomato and cheese.

Bake potatoes at 350° for 10 minutes or until thoroughly heated and cheese is melted.

Note: To make ahead, place unbaked stuffed potato halves, covered, in the refrigerator. Bring potato halves to room temperature before baking at 350º.

Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 26%
  • Fat: 3.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.6g
  • Carbohydrate: 20g
  • Fiber: 1.9g
  • Cholesterol: 11mg
  • Iron: 1.2mg
  • Sodium: 96mg
  • Calcium: 80mg
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Confetti Twice-Baked Potatoes recipe

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