Cheddar Stuffed Potatoes

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READY IN: 1hr 30mins
Recipe by ratherbeswimmin

In '1,000 Lowfat Recipies' by Terry Blonder Golson; per serving, 216 calories, 5 g fat

Ingredients Nutrition


  1. Use a serrated knife to cut about 1/4 inch off the top of each baked potato (on the long side).
  2. Scoop out the pulp, leaving a thick wall intact.
  3. Put the pulp in a bowl and mash it with the cheese, sour cream, salt, and pepper.
  4. Stir in the chives; stuff the potato skins with this mixture.
  5. Use all the stuffing, mounding up the extra on top of each potato.
  6. Preheat oven to 425°; place the potatoes on a baking sheet, dust with the paprika and cook for 15 minutes, until heated through.

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