Yield
6 servings (serving size: 1 potato half)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Pierce potatoes with a fork, and bake at 450° for 1 hour or until done; cool slightly. Reduce oven to 350°.

Step 3

Place a nonstick skillet over medium-high heat until hot. Coat onions and garlic with cooking spray; add to pan and sauté 5 minutes or until tender. Remove from heat.

Step 4

Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch shell. Mash pulp with a potato masher. Add onion mixture, sour cream, salt, and pepper to pulp.

Step 5

Spoon potato mixture into shells; sprinkle evenly with Parmesan cheese. Place stuffed potatoes on a baking sheet; bake at 350° for 15 minutes or until thoroughly heated.

Oxmoor House Healthy Eating Collection

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