Stuffed Baked Potatoes

4 servings


4 medium Potatoes
1/4 cup Skim Milk
2 Eggs, beaten
4 tablespoons Parmesan Cheese
2 tablespoons Dijon Mustard
2 Scallions, chopped
Salt and Pepper to taste


Cut baked potatoes in half lengthwise and use a spoon to carefully scoop out the baked potato flesh and place in a bowl. Set the potato skin shells aside on a cookie sheet.

Mash the potato flesh (or run it through a ricer) and add the milk, eggs, cheese, mustard, scallions and salt and pepper to taste.

Pile potato mixture into the skin shells on the cookie sheet and top with a little shredded cheese. Return them to a 425°F oven for 15 minutes or until the cheese is melted. For an elegant look, pipe the potato mixture into the shells.

Add bacon bits.
Add ham bits.
Use sour cream instead of (or with) parmesan cheese.
Add peeled roasted garlic cloves as you mash.
Add small bits of red/orange/yellow bell pepper.
Use a little cream instead of milk.
Garnish with small slices of green onions or paprika.
Top with a little salsa.

Nutritional info

Per serving based on 4 servings per recipe: 234 calories, 4 grams fat, 39 grams carbohydrate, 5 grams fiber, 10 grams protein. Vitamin A 4%, Vitamin C 71%, Calcium 12%, Iron 13%.

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