Total Time
1hr
Prep 20 mins
Cook 40 mins

Adopted 2/10/06 Note Make at your own risk until I make it. Yeah I know.. I am behind schedule but it was too hot to make. 8/06

Ingredients Nutrition

Directions

  1. Prick potatoes with fork then bake at 425 degrees F for 60 minutes or until fork is easily inserted.
  2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2-inch of pulp inside shell. Mash pulp in large bowl.
  3. Mix in by hand remaining ingredients except Parmesan cheese.
  4. Spoon mixture into potato shells.
  5. Sprinkle top with 1/4 teaspoon Parmesan cheese.
  6. Place on baking sheet and return to oven.
  7. Bake 15-20 minutes or until tops are golden brown.

Reviews

(3)
Most Helpful

Good low fat recepie. I skiped the milk, since it would make the stuffing more watery,and used low fat horseradish cheddar for the top for more flavor . It was very good the first day, but I did not like how leftovers tasted next day.

Arichka August 16, 2006

This was pretty good and I liked the idea of adding cottage cheese to it. I used italian seasoning and I left out the hot pepper sauce. Thanks!

hippeastrum August 13, 2006

Great stuffed potatoes, made them for Valentines supper, we enjoyed them and will be making them again, thanks for posting a lower fat/carb form! — Feb 14, 2006 I should have added to this that the next time I make these I would leave out the 1/4 cup of milk, as it was I just added the mix to the potatos mash 'til I felt it was the right consistancy and ended up with a lot of the liquid mix left over. Never the less the potatoes were "wonderful", great flavour. Thanks again for posting.

Derf February 16, 2006

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