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Speedy Stuffed Potatoes Recipe
Speedy Stuffed Potatoes Recipe photo by Taste of Home

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.- Marie Hattrup, Sparks, Nevada
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once.
  2. 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.
  3. Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until heated through. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Speedy Stuffed Potatoes in Simple & Delicious March/April 2006, p47

Nutritional Facts

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.

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