Stuffed Baked Potatoes
- SERVES
- 8
- COOK TIME
- 50 Min
Sure you can have double-stuffed baked potatoes oozing with a creamy filling! All you need to do is follow our Test Kitchen's recipe for Stuffed Baked Potatoes that uses good-for-you veggies and lighter ingredients! You'll never even notice the difference!
What You'll Need
- 4 medium baking potatoes
- 1 package (8-ounce) fat-free cream cheese
- 1 container (8-ounce) fat-free sour cream
- 1/2 cup diced fresh tomato
- 1/4 cup chopped red onion
- 1/4 cup salsa
What to Do
- Preheat oven to 400 degrees F.
- Arrange potatoes on baking sheet. Prick skins with fork and bake about 45 minutes, or until potatoes are tender.
- Cut potatoes in half lengthwise. Scoop out flesh and leave shells intact.
- In a large bowl, mix potato with cream cheese and sour cream.
- Mound potato filling in potato shells. Return potatoes to oven 5 to 6 minutes. Just before serving, garnish with tomato, onion, and salsa.
Notes
Read NextPotato Casserole
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 130
- Calories from Fat 3.8
- Total Fat 0.4g 1 %
- Saturated Fat 0.2g 1 %
- Trans Fat 0.0g 0 %
- Protein 7.4g 15 %
- Amount Per Serving % Daily Value *
- Cholesterol 6.0mg 2 %
- Sodium 305mg 13 %
- Total Carbohydrates 25g 8 %
- Dietary Fiber 2.9g 12 %
- Sugars 3.6g 0 %
