Cheese-Stuffed Potatoes Recipe

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These cheesy potatoes are so hearty, my husband and I often eat them as a main dish.—Patricia Richardson, Bend, Oregon

This recipe is:

Diabetic Friendly

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Cheese-Stuffed Potatoes Recipe

Prep: 70 min. + cooling Broil: 5 min.

Yield: 8 Servings

70 5 75

Ingredients

4 medium baking potatoes (2 pounds)
1 cup chopped leeks (white portion only)
1 cup chopped onion
2 garlic cloves, minced
2 teaspoons olive oil
3/4 cup fresh or frozen corn
1/2 cup 2% cottage cheese
1/2 cup reduced-fat plain yogurt
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Wrap each potato in foil. Bake at 375° for 1 hour or until tender. Cool.
Remove foil; cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set shells aside. In a bowl, mash pulp until smooth.
In a skillet, saute the leeks, onion and garlic in oil. Add to mashed potatoes. Stir in the corn, cottage cheese, yogurt, salt and pepper. Spoon into potato shells.
Place on a baking sheet. Broil 6 in. from the heat for 3-5 minutes or until tops are golden brown. Yield: 8 servings.

Nutritional Analysis: One serving (half of a potato) equals 183 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 224 mg sodium, 36 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

Originally published as Cheese-Stuffed Potatoes in Country Woman January/February 2001, p37