email this pageIngredients
4 medium russet potatoes (about 1 1/2 pounds)
1/4 cup fat free sour cream
2 ounces shredded Parmesan cheese
2 ounces shredded mozzarella cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
Pepper
Instructions
1/4 cup fat free sour cream
2 ounces shredded Parmesan cheese
2 ounces shredded mozzarella cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chopped fresh parsley
Pepper
1. Preheat oven to 375F. Bake potatoes 50 minutes or until tender. Let cool. Cut each potato in half. With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Cut each half in half again to form quarters. Season the skins with salt and pepper and bake for 15 minutes. (This will crisp them up so they can be picked up easily.)
2. Mash 1 cup potato pulp with a potato masher (save remaining pulp for a later use). Stir in the sour cream, cheese, tomatoes, green onions and parsley. Mixture will be sticky and hold together. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm. Serves 16.
By the U.S. Potato Board, "The Healthy Table," February 2006.
Nutritional Information
2. Mash 1 cup potato pulp with a potato masher (save remaining pulp for a later use). Stir in the sour cream, cheese, tomatoes, green onions and parsley. Mixture will be sticky and hold together. With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins. Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm. Serves 16.
By the U.S. Potato Board, "The Healthy Table," February 2006.
Per serving: 114 calories, 2g fat, 333mg sodium
