Southwestern Stuffed Potatoes
Category:Side dishes and vegetables
This a great variation on the plain baked potato. You can even make these ahead of time and freeze for a quick lunch.
Brought to you by Holly Clegg and Eating Well Through Cancer.
3 medium baking potatoes
3 tablespoons butter
2 tablespoons skim milk
1/2 cup nonfat plain yogurt
1 1/2 cups frozen corn, thawed
1 (4-ounce) can diced green chiles,
4 green onions, chopped
1 cup shredded reduced-fat Cheddar cheese
1. Preheat oven 400°F. Wash potatoes well, and dry thoroughly. With fork, prick skins over
2. 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.
3. In mixer, mash potato pulp until no lumps remain. Add butter, skim milk, and yogurt, mixing
well. Stir in corn, green chiles, green onions, and cheese, combining well. Spoon mixture into
shells. Sprinkle with paprika.
4. 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)