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Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

If you don't care for the spicy chipotle chiles, omit them—these simple potatoes are good either way. Remember this side dish next summer; it is quite good with barbecue.

Lorrie Hulston Corvin
Recipe by Cooking Light December 2008

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Recipe Summary

Yield:
10 servings (serving size: 1 stuffed shell)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Pierce potatoes with a fork. Bake potatoes at 450° for 50 minutes or until done; cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, milk, 3/4 cup cheese and remaining ingredients in a large bowl.

  • Spoon potato mixture evenly into 10 shells; discarding remaining 2 shells. Sprinkle remaining 1/2 cup cheese evenly over potatoes. Bake at 450° for 15 minutes or until thoroughly heated.

Nutrition Facts

241 calories; calories from fat 22%; fat 6g; saturated fat 3.1g; mono fat 2g; poly fat 0.3g; protein 9.6g; carbohydrates 37g; fiber 4.1g; cholesterol 19mg; iron 1.9mg; sodium 464mg; calcium 168mg.
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