Print Options

Back to Cheese-Stuffed Potatoes >

Include these items:

Taste of Home Logo

Cheese-Stuffed Potatoes

Cheese-Stuffed Potatoes
These cheesy potatoes are so hearty, my husband and I often eat them as a main dish.—Patricia Richardson, Bend, Oregon
8 ServingsPrep: 70 min. + cooling Broil: 5 min.

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.
© Taste of Home 2013

2 of 2

Cheese-Stuffed Potatoes (continued)

Nutrition Facts: 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.
© Taste of Home 2013