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Recipe Summary

Yield:
6 servings (serving size: 1 potato half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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

  • 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.

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

218 calories; fat 3.5g; saturated fat 2.5g; protein 5.9g; carbohydrates 42g; cholesterol 15mg; iron 2mg; sodium 400mg; calories from fat 14%; fiber 4.1g; calcium 111mg.
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