Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Lorrie Hulston Corvin
Recipe by Cooking Light October 2006

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

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Directions

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  • Preheat oven to 375°.

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  • Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add leek; cook 5 minutes or until tender, stirring frequently. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Stir in sour cream, broth, cheese, salt, and pepper. Reduce heat, and cook 2 minutes, stirring constantly (do not boil). Stir in tarragon.

  • Split potatoes lengthwise, cutting to, but not through, other side. Spoon 3/4 cup mushroom mixture into each potato.

Nutrition Facts

253 calories; calories from fat 12%; fat 3.3g; saturated fat 2.1g; mono fat 0.7g; poly fat 0.2g; protein 9.9g; carbohydrates 46.3g; fiber 5.3g; cholesterol 6.5mg; iron 3.5mg; sodium 328mg; calcium 98mg.
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