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Stuffed: Cheese-Stuffed Potatoes

Source of Recipe

Cooking Light, March 1995, page 164


List of Ingredients

6 medium baking potatoes -- (2-1/2 pounds)
14 tablespoons shredded reduced-fat cheddar cheese
1 1/2 cups nonfat sour cream
1/3 cup finely chopped green onions
1/4 teaspoon salt
Paprika


Recipe

Bake potatoes at 400ºF for 1 hour or until done; let cool slightly. Cut a 1/4-inch-thick slice from the top of each baked potato; carefully scoop pulp into a bowl, leaving shells intact. Add cheese and sour cream to pulp, and mash; stir in green onions and salt. Stuff shells with potato mixture, and sprinkle with paprika. Place on a baking sheet, and bake at 450ºF for 15 minutes or until thoroughly heated. Yield: 6 servings.

NOTES : MICROWAVE DIRECTIONS: Pierce potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes halfway through cooking time. Let stand 5 minutes. Stuff potatoes; microwave at high 5 minutes or until thoroughly heated.