Stuffed New Potatoes

Yield: 8 servings (serving size: 1 potato half)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 88
  • Fat: 2.1g
  • Saturated fat: 1.4g
  • Protein: 3.7g
  • Carbohydrate: 13.1g
  • Cholesterol: 7mg
  • Iron: 0.4mg
  • Sodium: 227mg
  • Calories from fat: 22%
  • Fiber: 1.3g
  • Calcium: 82mg

Ingredients

  • 4 small new potatoes (about 4 ounces each)
  • 1/4 cup evaporated fat-free milk
  • 2 teaspoons light butter
  • 1 large green onion, thinly sliced
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Preparation

  1. Pierce potatoes with a fork; arrange in a circle on paper towels in a microwave oven. Microwave at HIGH 6 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Transfer pulp to a medium bowl.
  2. Preheat broiler.
  3. Add milk and butter to potatoes; beat with a mixer at medium speed until well blended. Add onion and next 3 ingredients, beating well. Arrange shells on a baking sheet and spoon potato mixture evenly into shells. Sprinkle evenly with cheese; broil 1 to 2 minutes or until cheese melts.
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