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

Using a melon baller to scoop out the potato pulp is easier than using a spoon and leaves an even shell.

Kathleen Prisant
Recipe by Cooking Light June 2003

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Recipe Summary

Yield:
12 servings (serving size: 2 stuffed halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook potatoes in boiling water 15 minutes or until tender; drain.

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  • Heat oil in a nonstick skillet over medium-high heat. Add onion, bacon, pepper, and garlic; sauté 5 minutes or until tender.

  • Preheat broiler.

  • Cut potatoes in half; carefully scoop out pulp, leaving a 1/4-inch shell. Mash potato pulp with a fork; stir in cheese and sage. Add to onion mixture, stirring well. Spoon about 1 tablespoon potato mixture into each shell. Arrange stuffed potatoes on a baking sheet, and broil 3 to 4 inches from heat 3 minutes or until lightly browned. Serve warm.

Nutrition Facts

64 calories; calories from fat 30%; fat 2.1g; saturated fat 0.8g; mono fat 0.9g; poly fat 0.2g; protein 3g; carbohydrates 8.2g; fiber 1g; cholesterol 5mg; iron 0.4mg; sodium 93mg; calcium 59mg.
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