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Recipe by Southern Living February 2002


Recipe Summary test

8 servings (serving size: 1 potato half)


Ingredient Checklist


Instructions Checklist
  • Bake potatoes at 375° for 1 hour or until tender; cool 10 minutes. Reduce oven temperature to 350°.

  • Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together pulp, sour cream, milk, and butter; stir in basil and next 3 ingredients.

  • Coat insides of potato shells with cooking spray. Spoon potato mixture evenly into shells; sprinkle evenly with tomato and cheese.

  • Bake potatoes at 350° for 10 minutes or until thoroughly heated and cheese is melted.

  • Note: To make ahead, place unbaked stuffed potato halves, covered, in the refrigerator. Bring potato halves to room temperature before baking at 350º.

Nutrition Facts

129 calories; calories from fat 26%; fat 3.7g; saturated fat 2.3g; mono fat 1g; poly fat 0.2g; protein 4.6g; carbohydrates 20g; fiber 1.9g; cholesterol 11mg; iron 1.2mg; sodium 96mg; calcium 80mg.