Stuffed Baked Potatoes
From mbelisle 16 years ago
- 90 minutes to make
- Serves 6
My family love these - its a guaranteed winner and the leftovers are great too! You can flavour them in any way you like. We alternate between a garlic version topped with paprika and a cheesy version that has cheese both inside and on top.
Ingredients
- 6 baking potatoes shopping list
- 8 oz light cream cheese shopping list
- 3 tbsp minced garlic OR 1 tbsp minced garlic if making "cheesy" version shopping list
- 1 cup low-fat or fat free sour cream or plain yogurt shopping list
- salt and pepper to taste shopping list
- 1 1/2 cups low fat shredded cheddar cheese (for "cheesy" version), divided shopping list
- paprika (for "Garlic" version) shopping list
How to make it
- Clean and bake the potatoes at 350 F until done, approximately 1 hour.
- Slice a thin layer off the top of each potato and set aside - we put cheese and bacon bits on these as a snack.
- Carefully scoop out the insides of each potato, leaving the skin intact. I hold the potato with an oven mitt while cutting and scooping because it is easier to do when the potatos are hot rather than letting them cool first.
- Mash potato insides with cream cheese, garlic, salt, pepper, and sour cream or yogurt until creamy. Stir in 1 cup of cheese if making the cheesy version.
- Spoon the potato mixture back into the skins, heaping each slightly.
- Sprinkle with paprika or the remaining cheddar cheese.
- Bake at 350 F for 30 minutes.
- Serve hot.
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