Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Baking potatoes - (2-1/2 pounds) (medium)

  2. 14 tablespoons 210ml Shredded reduced-fat cheddar cheese

  3. 1 1/2 cups 355ml Nonfat sour cream

  4. 1/3 cup 20g / 0.7oz Finely chopped green onions

  5. 1/4 teaspoon 1 1/3ml Salt Paprika

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bake potatoes at 400F for 1 hour or until done; let cool slightly. Cut a 1/4-inch-thick slice from the top of each baked potato; carefully scoop pulp into a bowl, leaving shells intact. Add cheese and sour cream to pulp, and mash; stir in green onions and salt. Stuff shells with potato mixture, and sprinkle with paprika. Place on a baking sheet, and bake at 450for 15 minutes or until thoroughly heated. Yield: 6 servings.


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