- 6
Ingredients
- 6 medium (5 oz each) Yukon Gold potatoes
- 6 large shallots, sliced 1/8 in. thick
- Nonstick spray
- 1/2 cup milk
- 1/2 cup reduced-fat garlic & herb cheese spread
- 1 tsp salt
- 1 cup shredded Colby or Cheddar cheese
- Garnish: finely chopped parsley and red bell pepper
Preparation
Step 1
1. Heat oven to 400°F. Coat a rimmed baking sheet with nonstick spray. Prick each potato a few times with a fork. Place on 1 side of baking sheet. Scatter shallots in an even layer on other side. Coat shallots with spray.
2. Bake 25 minutes, tossing shallots once, until golden. Remove to a small bowl. Continue baking potatoes 35 minutes or until soft.
3. When cool enough to handle, cut potatoes in half lengthwise. Scoop insides into a medium bowl. Mash with potato masher or beat with mixer until smooth, adding milk a little at a time. Beat in cheese spread and salt, then Colby cheese. Stir in half the shallots. Spoon into skins, mounding in center.
4. To serve: Heat oven to 375°F. Place potatoes on rimmed baking sheet. Bake 20 minutes or until hot. Sprinkle with remaining shallots. Transfer to serving platter and sprinkle with parsley and bell pepper.