Stuffed Potatoes Ole

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NUTRITION per serving: 192 Calories; 2g Fat; 9g Protein; 35g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 171mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat. Points: 3

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  • 4

Ingredients

  • 4 (6-oz.) baking potatoes, scrubbed
  • 1/3 cup low fat sour cream
  • 1/4 cup low fat buttermilk
  • 2 tablespoons chopped cilantro
  • 2 tablespoons salsa
  • Black pepper, to taste
  • 1/2 cup shredded low fat Monterey Jack OR Cheddar cheese

Preparation

Step 1

Pierce potatoes with a fork and wrap individually in paper towels; microwave on HIGH for 5 minutes. Rotate the potatoes and microwave on HIGH until tender, about 5 minutes more. Unwrap potatoes and let cool slightly. Cut off a 1/4-inch-thick slice along the top of each potato. Carefully hollow out potatoes with a melon baller or teaspoon, leaving the shells. Place potato pulp in a medium bowl and mash with a fork or potato masher; add sour cream, buttermilk, cilantro and salsa; blend well; season with pepper. Fill potato shells with potato pulp mixture. Arrange them on a microwave-safe pie plate or baking dish and cover with plastic wrap, leaving a corner open to vent; microwave on HIGH until heated through, about 5 minutes. Sprinkle potatoes with cheese and serve.

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).

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