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Mexican-Style Stuffed Potatoes
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Posted almost 4 years ago
2 (3/4) pound baking potatoes 6 tablespoons nonfat sour cream ¼ cup low fat (1%) milk ¼ teaspoon salt 8 drops hot pepper sauce 4 scallions, chopped ¼ cup shredded reduced-fat cheddar cheese ¼ cup prepared salsa 2 tablespoons chopped fresh cilantro Preheat oven to 425. Place potatoes on the middle oven rack and bake until fork-tender, 45-55 minutes. Leave oven on. Cut the potatoes lengthwise in half, scoop out the pulp into bowl, leaving ½ inch border attached to potato skin. Reserve the shells. With electric mixer, beat potato pulp, sour cream, milk, salt, and hot sauce until smooth and creamy. Stir in scallions. Spoon potato mixture back into the shells and sprinkle with the cheddar cheese. Place on small baking dish. Bake until the filling is hot and cheese is melted, about 10 minutes. Top off with salsa and cilantro. 1 serving is 1 stuffed potato half. |
