• 110minutes
  • 228calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsChromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 large potatoes , baked

  2. 4 tablespoons light sour cream

  3. 1 cup leek (cooked)

  4. 1 cup onion (cooked)

  5. 1/3 cup skim milk

  6. 1/2 cup part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Bake potatoes for 50-55 minutes wrapped in tinfoil at 350°F Set aside to cool.

  2. Cut potatoes in half long ways. Scoop out insides, and set aside.

  3. Mix potato, sour cream, leeks, and onions together in large bowl. Mash, and add milk until smooth. Add spices, such as basil and summer savory to taste.

  4. Scoop mixture back into potato halves. Placed on lightly sprayed cookie sheet. Sprinkle cheese over tops of potatoes. Cook for 20 minutes or until tops are golden.


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