Makes 6 servings
|3||large baking potatoes|
|4||tablespoons fat-free (skim) milk, warmed|
|1||cup (4 ounces) shredded reduced-fat Cheddar cheese|
|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|
|1/4||teaspoon black pepper|
|3||tablespoons chopped fresh cilantro|
*Chili peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- 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.
|Serving Size:||1 stuffed Baked Potato half|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||15 %|
Check out more recipes for Vegetable Side Dish