Cheese And Corn Stuffed Potatoes Recipe
Servings: 4
Ingredients
- 4 x 8 oz baking potatoes
- 2 tsp extra virgin olive oil
- 1 c. minced leeks
- 1 c. minced onion
- 2 x garlic cloves chopped
- 3/4 c. frzn whole kernel corn thawed and liquid removed
- 1/2 c. lowfat cottage cheese
- 1/2 c. plain low-fat yogurt
- 1/2 tsp salt
- 1/4 tsp grnd red pepper
Directions
- 1. Preheat oven to 375 oF.
- 2. Wrap potatoes in foil; bake at 375 oF for 1 hour or possibly till tender.
- 3. Heat oil in a medium nonstick skillet over medium-high heat. Add in leek, onion, and garlic; saute/fry 4 min or possibly till tender. Set aside.
- 4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mix, corn, and remaining ingredients in a bowl; stir well.
- 5. Stuff shells with potato mix; place on a baking sheet. Bake at 375 oF for 10 min or possibly till thoroughly heated.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 38 | 16% |
| Total Fat 4.3g | 5% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 413mg | 17% |
| Potassium 914mg | 26% |
| Total Carbs 41.42g | 11% |
| Dietary Fiber 5.1g | 17% |
| Sugars 6.35g | 4% |
| Protein 9.04g | 14% |
