|
|
|
from Prevention Magazine
|
Ingredients
| 4 |
medium baking potatoes (6 oz each), scrubbed and pierced with a fork |
| 3/4 |
cup shredded reduced-fat Cheddar cheese |
| 4 |
tbsp skim milk |
| 1 |
scallion, finely chopped |
| 5 |
tsp butter, melted |
| 4 |
tsp finely chopped chives |
Directions
- Preheat oven to 400 degrees.
- Place potatoes on a baking sheet. Bake50 to 60 minutes until tender. Let cool for 10 minutes.
- Cut a thin lengthwise slice from the top of each potato. Carefully scoop the pulp from the potatoes, leaving the shells in tact.
- Add pulp, cheese, milk, scallions and 3 tsp of the butter into a medium mixing bowl. Beat with an electric mixer until fluffy. Season with salt and pepper. Scoop the filling back into the shells. Drizzle the remaining butter on top.
- Coat medium baking pan with cooking spray. Place potatoes in pan and bake for 10 to 15 minutes. Sprinkle with chives and serve.
Categories
Side Dish
|
Serving Size 220.2g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 37.9g 13%
|
|
|
|
|
|
|
|
| Vitamin A 10% |
• |
Vitamin C 30% |
| Calcium 20% |
• |
Iron 12% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
