Speedy Stuffed Potatoes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
These potatoes are always a hit when I serve them. I grow the garlic and chives in my own garden.- Marie Hattrup, Sparks, Nevada
Ingredients
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4 large baking potatoes
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3 tablespoons butter, softened
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2/3 cup sour cream
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1/2 teaspoon minced garlic
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3/4 teaspoon salt
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1/4 teaspoon pepper
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1/2 cup shredded cheddar cheese
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Optional: Paprika, chopped green onions and additional pepper
Directions
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1.
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once.
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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.
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3.
Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until heated through. If desired, top with paprika, chopped green onions and additional pepper.
Nutrition Facts
1 potato half: 212 calories, 6g fat (4g saturated fat), 19mg cholesterol, 317mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.
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