Gallery

Recipe Summary

prep:
15 mins
cook:
32 mins
total:
47 mins
Yield:
4 servings (serving size: 2 potato halves)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Cover potatoes with damp paper towels. Microwave at HIGH 12 minutes or until done.

    Advertisement
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, mushrooms, and oregano; coat with cooking spray. Cook 6 minutes or until tender. Remove from heat; stir in parsley.

  • Preheat oven to 350°.

  • Cut potatoes in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Arrange shells on a baking sheet. Set aside.

  • Beat potato pulp, milk, and next 4 ingredients in a large bowl with a mixer at medium speed until smooth. Stuff shells evenly with potato mixture. Top with mushroom mixture. Sprinkle evenly with Cheddar cheese.

  • Bake at 350° for 20 minutes or until cheese melts.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

317 calories; fat 8.6g; saturated fat 5.5g; protein 14.3g; carbohydrates 47.8g; cholesterol 28mg; iron 2.9mg; sodium 802mg; calories from fat 26%; fiber 4.5g; calcium 225mg.
Advertisement
Advertisement