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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve these stuffed potato shells with Swordfish Kabobs with Red Pepper Pesto and fresh green beans. Ingredients:
1 medium baking potato (about 8 ounces) |
3 tablespoons low-fat sour cream |
1/8 teaspoon garlic powder |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon chopped fresh chives |
2 tablespoons (1/2 ounce) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Scrub potato; bake at 425° for 1 hour or until tender. Let potato cool to touch.
2. Cut potato in half lengthwise; carefully scoop out pulp, leaving 1/4-inch-thick shells. Set shells aside. Place pulp in a small bowl; mash until smooth.
3. Combine mashed potato, sour cream, and next 3 ingredients, beating until smooth. Stir in chives. Spoon potato mixture evenly into potato shells, and sprinkle evenly with cheese. Place potato shells in a small ungreased baking dish. Bake at 425° for 5 minutes or until cheese melts.
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