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Speedy Stuffed Potatoes Recipe

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These potatoes are always a hit when I serve them. I grow the garlic and chives in my own garden. They are so easy to prepare and are delicious.—Marie Hattrup, The Dalles, Oregon

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8 Servings
Prep/Total Time: 30 min.

Ingredients

4 large baking potatoes
3 tablespoons butter, softened
2/3 cup sour cream
1/2 teaspoon minced garlic
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once.
When cool enough to handle, cut potatoes in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, garlic, salt and pepper. Spoon into potato shells.
Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until heated through. Yield: 8 servings.

Nutritional Analysis: 1/2 stuffed potato (prepared with reduced-fat butter, reduced-fat sour cream and reduced-fat cheese) equals 212 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 317 mg sodium, 35 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Speedy Stuffed Potatoes published in Simple & Delicious March/April 2006, p47

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