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Potato - Stuffed with Cheddar


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Rate this recipe 4.6/5 (13 Votes)


  • 4 medium sized baking potatoes, about 6 oz each
  • 2 T skim milk
  • 3 T chopped onion
  • 1/2 c fat free sour cream
  • 1/2 c shredded cheese
  • 1/8 t white pepper
  • 1 T fresh herbs
  • Paprika


Adapted from


Step 1

Wrap each potato in foil and bake at 400 for 45 minutes. Allow to cool. Cut a ½ inch slice from the top of each potato and carefully scoop out pulp, leaving a ¼ inch shell. Place potato flesh and milk in bowl and mash. Add onion, sour cream, cheese, pepper, and herbs. Mix well. Add more milk if mixture seems too dry. Spoon filling back in skins. Arrange the potatoes in a baking dish and sprinkle paprika over top. Bake at 350 for 25 minutes.
4 servings 231 calories

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