Twice-Baked Garlic Potatoes
Stuffed baked potatoes flavored with sour cream, Cheddar cheese and garlic
Hands On:15 | Total: 100 | Makes: 4 servings (1/2 potato each)
2 large baking potatoes (2 large = about 1.5 lb)
PAM® Butter No-Stick Cooking Spray
1/3 cup fat free milk
2 tablespoons fat free sour cream
1/2 cup shredded reduced-fat Cheddar cheese (1/2 cup = 2 oz)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon chopped fresh chives
- Preheat oven to 375°F. Prick potatoes several times with a fork; place directly on oven rack in center of oven. Bake 1 hour. Cool slightly.
- Cut potatoes in half lengthwise. Scoop out insides, leaving 1/4-inch-thick shells; set aside. Place potato pulp in medium bowl; spray evenly with cooking spray. Add milk, sour cream, cheese, garlic powder, salt and pepper; beat with electric mixer on low speed, or with a hand masher, until potatoes are mashed and mixture is of desired consistency. Spoon evenly into potato shells, mounding filling as needed. Place on ungreased baking sheet.
- Bake 20 to 25 minutes, or until heated through. Sprinkle with chives.
4 servings (1/2 potato each) Calories 189; Total Fat 4 g(Saturated Fat 2 g); Cholesterol 11 mg; Sodium 295 mg;
Carbohydrate 32 g; (Dietary Fiber 3 g, Sugars 3 g); Protein 8 g;
Percent Daily Values*: Vitamin A 5%; Vitamin C 22%; Calcium 26%; Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
Brought To You By ConAgra Foods(R)