Cheesy baked stuffed potatoes
- 4 medium even-sized potatoes, scrubbed
- 1 medium onion, finely chopped
- ½ cup grated reduced-fat cheddar cheese
- ½ cup frozen corn sweetcornXkernels, defrosted
- ½ cup chopped red capsicum
- 2 tablespoons lite sour cream
- 2 tablespoons chopped fresh parsley, to garnish
1 Preheat oven to 200°C. On a baking tray, place potatoes. Prick with a fork and cook in the oven for 40-45 minutes, or until soft. Remove and set aside to cool. Turn oven down to 180°C.
2 When cool enough to handle, slice potatoes in half lengthwise. Into a large bowl, scoop flesh, taking care not to poke holes in the skin. Set potato skin shells aside.
3 Roughly mash potato flesh with a fork. Add onion, cheese, corn, capsicum and 1 tablespoon of the sour cream and stir to combine.
4 Scoop potato mix back into shells. Gently press then pile more in. Return potatoes to cooler oven to cook for another 10-15 minutes, or until heated through and golden on top.
5 To serve, divide potato halves among four plates and garnish with remaining sour cream and parsley.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 3g
Dietary fibre 5g
Make it gluten free: Check sour cream is gluten free.
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