Southwestern stuffed potatoes
This variation is a great choice if you enjoy stuffed potatoes. Make a bunch and
freeze for a quick lunch.
Makes 6 servings
Ingredients
3 medium baking potatoes
3 tablespoons margarine or butter
2 tablespoons skim milk
1/2 cup nonfat plain yogurt
1 1/2 cups frozen corn, thawed
1 (4-ounce) can diced green chilies, optional
4 green onions, chopped
1 cup shredded reduced-fat Cheddar cheese
Paprika
Directions
- Preheat oven to 400°F. Wash potatoes well, dry thoroughly. With fork, prick skins
over entire surface.
- Place potatoes directly on oven rack, bake 1 hour or until soft when squeezed. When
done, cut each potato in half lengthwise. Scoop out inside, leaving a thin shell.
- In mixer, mash potato pulp until no lumps remain. Add butter, skim milk, and yogurt,
mixing well. Stir in corn, green chilies, green onions, and cheese, combining well.
- Spoon mixture into shells. Top with paprika. Lower oven to 350°F, bake 20 minutes
or until cheese is melted and potatoes are hot.
Nutritional information per serving
Calories 222, Protein (g) 10, Carbohydrate (g) 26, Fat (g) 9, Cal. from Fat (%)
37, Saturated Fat (g) 3, Dietary Fiber (g) 3, Cholesterol (mg) 11, Sodium (mg) 213,
Diabetic Exchanges: 1 lean meat, 2 starch, 1 fat
DOC’S NOTES: Potatoes stuffed with corn and cheese offer health benefits besides
a great snack to pop in the microwave.