Print Options

Back to Speedy Stuffed Potatoes >

Include these items:

Taste of Home Logo

Speedy Stuffed Potatoes

 Speedy Stuffed Potatoes
These potatoes are always a hit when I serve them. I grow the garlic and chives in my own garden.- Marie Hattrup, Sparks, Nevada
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 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,

2 of 2

Speedy Stuffed Potatoes (continued)

Nutritional Facts: 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.