ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Garlic And Green Onion-Stuffed Potatoes

Yield 6 servings (serving size: 1 potato half)

Ingredients

  • 3 large baking potatoes (about 2 1/4 pounds)
  • 1 cup sliced green onions
  • 5 garlic cloves, minced
  • Butter-flavored cooking spray
  • 1 (8-ounce) carton low-fat sour cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons grated Parmesan cheese

Nutrition Information

  • calories 218
  • fat 3.5 g
  • satfat 2.5 g
  • protein 5.9 g
  • carbohydrate 42 g
  • cholesterol 15 mg
  • iron 2 mg
  • sodium 400 mg
  • caloriesfromfat 14 %
  • fiber 4.1 g
  • calcium 111 mg

How to Make It

  1. Preheat oven to 450°.

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

  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.

  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.

  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