Stuffed Baked Potatoes
Mar 9, 2019
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Yields: 2 servings
Prep Time: 0 hours 10
small baking potatoes
1 tbsp. fat-free milk
1 tsp. tub margarine
2 tbsp. reduced-fat sour cream
2 tbsp. reduced-fat shredded cheddar cheese
1/4 tsp. black pepper
- Preheat the oven to 400Â°F.
- Scrub the potatoes and poke a few times with a fork. Bake for about 45 minutes, or until soft.
- Remove the potatoes from the oven and reduce the oven temperature to 350Â°F. Let the potatoes cool slightly. Cut in half lengthwise. Scoop out the potato flesh, leaving about a 1/8"-thick skin. Set aside.
- Combine the potato flesh with the milk, margarine, sour cream, cheese, and pepper. Beat with an electric mixer until well combined. Divide the mixture evenly among the potato skins. Sprinkle with the paprika. Return to the oven for 15 to 20 minutes, or until heated through.
NOTE: The potatoes can be prepared earlier in the day. After sprinkling with the paprika, refrigerate until ready to eat. Then heat in the oven for 30 minutes.
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Date: 05.12.2018, 20:43 / Views: 95474