No Spam Recipes

Stuffed Baked Potatoes

Pair these delicious stuffed potatoes with grilled or baked meat, fish, or tofu.

Serves 8 · Dairy

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 medium baking potatoes
  • 180 ml low-fat cottage cheese
  • 60 ml 1% low-fat milk
  • 30 ml margarine (soft tub)
  • 5 ml dill weed
  • 4 ml herb seasoning
  • 1 ml hot pepper sauce (or to taste)
  • 30 ml Parmesan cheese
Make it lactose-friendly
  • 3/4 cup low-fat cottage cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • 1/4 cup 1% low-fat milk → lactose-free milk, oat milk, or almond milk
  • 2 tablespoons Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash hands with soap and water.
  2. Prick potatoes with fork. Bake at 425 degrees F for 60 minutes or until fork is easily inserted.
  3. Cut potatoes in half lengthwise. Carefully scoop out potato, leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.
  4. Mix remaining ingredients with the mashed potato, except Parmesan cheese. Spoon mixture into potato shells.
  5. Sprinkle top of each stuffed potato with Parmesan cheese.
  6. Place on baking sheet and return to oven. Bake 15 to 20 minutes or until tops are golden brown.

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Nutrition (per serving)
Calories125
Protein5.0 g
Fat3.0 g
Carbs20.0 g
Fiber2.0 g
Sodium122 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)