Stuffed Baked Potatoes
Pair these delicious stuffed potatoes with grilled or baked meat, fish, or tofu.
- Yield
- 8 servings
- Serving size
- 1/2 potato
- Rating
- 3.55 of 5 (53 ratings)
Food groups
- Dairy: 1/4 cups
- Vegetables: 3/4 cups
Ingredients
- 4 medium baking potatoes
- 3/4 cup low-fat cottage cheese
- 1/4 cup 1% low-fat milk
- 2 tablespoons margarine, soft tub
- 1 teaspoon dill weed
- 3/4 teaspoon herb seasoning
- 1/4 teaspoon hot pepper sauce (or to taste)
- 2 tablespoons Parmesan cheese
Directions
- Wash hands with soap and water.
- Prick potatoes with fork.
- Bake at 425 degrees F for 60 minutes or until fork is easily inserted.
- Cut potatoes in half lengthwise.
- Carefully scoop out potato, leaving about 1/2 inch of pulp inside shell.
- Mash pulp in large bowl.
- Mix remaining ingredients with the mashed potato, except Parmesan cheese.
- Spoon mixture into potato shells.
- Sprinkle top of each stuffed potato with Parmesan cheese.
- Place on baking sheet and return to oven.
- Bake 15 to 20 minutes or until tops are golden brown.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 125.39 |
| Total Fat | 3.13 g |
| Saturated Fat | 0.97 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 4.03 mg |
| Carbohydrates | 19.71 g |
| Dietary Fiber | 1.92 g |
| Total Sugars | 2.27 g |
| Added Sugars included | 0 g |
| Protein | 5.15 g |
| Calcium | 59 mg |
| Potassium | 506 mg |
| Sodium | 122.29 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 28 mg |
| Phosphorus | 109 mg |
| Selenium | 4 mg |
| Zinc | 1 mg |
| Vitamin A | 52 mcg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 8 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 5 mcg |
| Folate | 27 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 18 mg |
Recipes you may also like
- Trail Treat
- Drop Biscuits (from Better Baking Mix)
- Fabulous Fruit Muffins
- Roasted Pork Tacos with Pico de Gallo
- Yogurt Fruit Salad
- Southwestern Pepper Cups
- 3-Can Chili
- Caribbean Bean Salad
Source
Recipe by: Adapted from "Wonderful Stuffed Potatoes" — A Healthier You: Based on the Dietary Guidelines for Americans — US Department of Health and Human Services — Office of Disease Prevention and Health Promotion
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/stuffed-baked-potatoes. Federal works are public domain in the United States.