Wonderful Stuffed Potatoes

READY IN: 1hr
Recipe by drhousespcatcher

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

Top Review by Arichka

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.

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.

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