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Recipe
Baked Potatoes Stuffed With Onions, Cheddar And Sour Cream Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 4 servings | |
| Calories 175 | |
| Calories from Fat 150 | 86% |
| Total Fat 17.07g | 21% |
| Saturated Fat 10.53g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 282mg | 12% |
| Potassium 87mg | 2% |
| Total Carbs 3.25g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.1g | 1% |
| Protein 3.01g | 5% |
Ingredients Convert Measures
- 2 lrg Baked Potatoes
- 1/2 c. Lowfat sour cream
- 1 sm Onion, diced fine
- 3 Tbsp. Butter
- 1/4 c. Grated cheddar cheese
- 1/4 tsp Salt
- Black pepper
Directions
- Bake potatoes, cut m and scoop out pulp with a spoon. Place pulp in a bowl with half of the butter. Place potato shells in a baking dish. Saute/fry onions in the remaining half of the butter till light golden then add in a little salt. Mash and blend potato and butter together till well-blended, add in lowfat sour cream and onion. Add in extra seasoning if you like. Spoon mix back into potato shells, top with equal amounts of grated cheese and place in 350xF for another 10 min, till heated through and cheese is melted.
- Serve immediately.
