from Prevention Magazine
| 4 | medium baking potatoes (6 oz each), scrubbed and pierced with a fork |
| 3/4 | cup shredded reduced-fat Cheddar cheese |
| 4 | tbsp skim milk |
| 1 | scallion, finely chopped |
| 5 | tsp butter, melted |
| 4 | tsp finely chopped chives |
- Preheat oven to 400 degrees.
- Place potatoes on a baking sheet. Bake50 to 60 minutes until tender. Let cool for 10 minutes.
- Cut a thin lengthwise slice from the top of each potato. Carefully scoop the pulp from the potatoes, leaving the shells in tact.
- Add pulp, cheese, milk, scallions and 3 tsp of the butter into a medium mixing bowl. Beat with an electric mixer until fluffy. Season with salt and pepper. Scoop the filling back into the shells. Drizzle the remaining butter on top.
- Coat medium baking pan with cooking spray. Place potatoes in pan and bake for 10 to 15 minutes. Sprinkle with chives and serve.
Side Dish
| Nutrition Facts | ||||||
Serving Size 220.2g |
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Amount Per Serving |
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Calories 295 Calories from Fat
108 |
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% Daily Value* |
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Total Fat
12.0g 18%
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Saturated Fat
6.9g 34%
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Trans Fat
0.0g |
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Cholesterol
35mg 12%
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Sodium
190mg 8%
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Total Carbohydrates
37.9g 13%
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Dietary Fiber
3.9g 16%
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Sugars
3.0g |
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Protein
10.2g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Bad points |
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