Serve these stuffed potato shells with Swordfish Kabobs with Red Pepper Pesto and fresh green beans.

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrub potato; bake at 425° for 1 hour or until tender. Let potato cool to touch.

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  • Cut potato in half lengthwise; carefully scoop out pulp, leaving 1/4-inch-thick shells. Set shells aside. Place pulp in a small bowl; mash until smooth.

  • Combine mashed potato, sour cream, and next 3 ingredients, beating until smooth. Stir in chives. Spoon potato mixture evenly into potato shells, and sprinkle evenly with cheese. Place potato shells in a small ungreased baking dish. Bake at 425° for 5 minutes or until cheese melts.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

154 calories; calories from fat 25%; fat 4.2g; saturated fat 2.5g; mono fat 0g; poly fat 0g; protein 4.9g; carbohydrates 24.8g; fiber 0g; cholesterol 13mg; iron 0mg; sodium 214mg; calcium 0mg.
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