Mushroom-Stuffed Potatoes

1. 1

   Bake or microwave the potatoes until done but still firm.

2. 2

   When cool enough to handle, cut each in half lengthwise.

3. 3

   Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.

4. 4

   Transfer the scooped-out potato to a mixing bowl and mash it coarsely.

5. 5

   Stir in the Neufchatel.

6. 6

   Heat the oil in a medium skillet.

7. 7

   Add the onion and saute over medium heat until golden.

8. 8

   Add the mushrooms, cover, and cook until they are done to your liking, stirring occasionally.

9. 9

   Combine the mushroom mixture, including the liquid with the mashed potato in the mixing bowl.

10. 10

    Season with salt and pepper and stir well to combine.

11. 11

    Stuff the mixture back into the potato shells.

12. 12

    Heat as needed in the microwave or in a preheated 400F oven, and serve.

13. 13

    Calories: 214

14. 14

    Total Fat: 6g

15. 15

    Protein: 4g

16. 16

    Carbohydrate: 33g

17. 17

    Cholesterol: 13mg

18. 18

    Sodium: 67mg

* Per serving · 4 servings · Values may vary.

No additional tips available.