Last night we enjoyed this re-stuffed potato recipe again and I realized that, although the recipe is in my cookbook (page 51), I’ve never shared it with the newsletter subscribers. This recipe was originally in a Southern Living Annual Recipes cookbook, but I adapted it a little to be healthier. I enjoy using leftover baked potatoes to make this dish.
3 large baking potatoes (if your potatoes are extra large, they may count as 1 1/2 potatoes each)
2 tablespoons light butter, melted
1/4 cup fat-free milk
1/4 cup fat-free sour cream
2 tablespoons dried parsley flakes
1/4 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded low-fat cheddar cheese
Scrub potatoes thoroughly. Wrap in aluminum foil and bake at 400 degrees for 1 hour, or until done. Allow potatoes to cool to touch, then cut in half lengthwise. Carefully scoop out pulp, leaving shells intact.
Spoon pulp into a mixing bowl. Add remaining ingredients except cheese and paprika (sometimes I add half the cheese now and the other half on top).
Bake at 400 degrees for 15-20 minutes.
Yield: 6 servings – Nutrition info (per serving): 184 calories, 3 grams fat, 141 mg sodium, 34 grams carbohydrate, 2 grams sugar, 3 grams fiber, 7 grams protein