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Double-Baked Potatoes
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Double-Baked Potatoes
YIELD Makes 6 servings
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INGREDIENTS
| 3 | large baking potatoes |
| 4 | tablespoons fat-free (skim) milk, warmed |
| 1 | cup (4 ounces) shredded reduced-fat Cheddar cheese |
| 3/4 | cup corn |
| 1/2 | teaspoon chili powder |
| 1 | tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano leaves |
| Nonstick cooking spray | |
| 1 | cup chopped onion |
| 1/2 | to 1 cup chopped poblano chili peppers* |
| 3 | cloves garlic, minced |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 3 | tablespoons chopped fresh cilantro |
PREPARATION:
- Preheat oven to 400°F. Scrub potatoes under running water with soft vegetable brush; rinse. Pierce each potato with fork. Wrap each potato in foil. Bake about 1 hour or until fork-tender. Remove potatoes; cool slightly. Reduce oven temperature to 350°F.
- Cut potatoes in half lengthwise; scoop out insides, being careful not to tear shells. Set shells aside. Beat potatoes in large bowl with electric mixer until coarsely mashed. Add milk; beat until smooth. Stir in cheese, corn, chili powder and oregano. Set aside.
- Spray medium skillet with cooking spray. Add onion, poblano peppers and garlic; cook and stir 5 to 8 minutes or until tender. Stir in salt and black pepper.
- Spoon potato mixture into reserved potato shells. Sprinkle with onion mixture. Place stuffed potatoes in small baking pan. Bake 20 to 30 minutes or until heated through. Sprinkle with cilantro.
This recipe appears in:
Vegetable Side Dish
NUTRITIONAL INFORMATION:
| Serving Size: | 1 stuffed Baked Potato half |
| Protein | 7 g |
| Fiber | 1 g |
| Carbohydrate | 31 g |
| Calories | 176 |
| Cholesterol | 10 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 15 % |
| Sodium | 451 mg |
DIETARY EXCHANGE:
| Meat | 1/2 |
| Vegetable | 1 |
| Starch | 1-1/2 |
| Fat | 1/2 |
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