Hearty Cheese-Stuffed Potatoes Recipe

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Hearty Cheese-Stuffed Potatoes Recipe

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MAKES:
8 servings
TOTAL TIME:
Prep: 70 min. + cooling Broil: 5 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 or canola 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.
Originally published as Cheese-Stuffed Potatoes in Country Woman January/February 2001, p37

Nutritional Facts

1 each: 183 calories, 2g fat (1g saturated fat), 2mg cholesterol, 224mg sodium, 36g carbohydrate (0 sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

  • 4 medium baking potatoes (2 pounds)
  • 1 cup chopped leeks (white portion only)
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons olive or canola 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
  1. 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.
  2. 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.
Originally published as Cheese-Stuffed Potatoes in Country Woman January/February 2001, p37

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