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Double-Baked Potatoes (recipes)


Double-Baked Potatoes

Yield: Makes 6 servings



Ingredients:



3large baking potatoes

4tablespoons fat-free (skim) milk, warmed

1cup (4 ounces) shredded reduced-fat Cheddar cheese

3/4cup corn

1/2teaspoon chili powder

1tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano leaves

Nonstick cooking spray

1cup chopped onion

1/2to 1 cup chopped poblano chili peppers*

3cloves garlic, minced

1/2teaspoon salt

1/4teaspoon black pepper

3tablespoons chopped fresh cilantro









Preparation:





1.Preheat oven to 400°F. Scrub potatoes under running water with soft vegetable brush; rinse. Pierce each potato with fork. Wrap each potato in foil. Bake about 1 hour or until fork-tender. Remove potatoes; cool slightly. Reduce oven temperature to 350°F.2.Cut potatoes in half lengthwise; scoop out insides, being careful not to tear shells. Set shells aside. Beat potatoes in large bowl with electric mixer until coarsely mashed. Add milk; beat until smooth. Stir in cheese, corn, chili powder and oregano. Set aside.3.Spray medium skillet with cooking spray. Add onion, poblano peppers and garlic; cook and stir 5 to 8 minutes or until tender. Stir in salt and black pepper.4.Spoon potato mixture into reserved potato shells. Sprinkle with onion mixture. Place stuffed potatoes in small baking pan. Bake 20 to 30 minutes or until heated through. Sprinkle with cilantro.









Nutritional Information:







Serving Size: 1 stuffed Baked Potato half







Protein

7 g







Fiber

1 g







Carbohydrate

31 g







Calories

176







Cholesterol

10 mg







Saturated Fat

1 g







Total Fat

3 g







Calories from Fat

15 %







Sodium

451 mg









Dietary Exchange:







Meat

1/2







Vegetable

1







Starch

1-1/2







Fat

1/2