Onion-Stuffed Potatoes Recipe

Name: Onion-Stuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (10-ounce) baking potatoes; 1 cup canned no-salt-added chicken broth, undiluted; 1 cup finely chopped onion; 1 teaspoon minced garlic; 1 cup nonfat sour cream alternative; 1/2 cup evaporated skimmed milk; 1/2 teaspoon freshly ground pepper; 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese; 1/4 cup plus 1 tablespoon grated Parmesan cheese, divided; 2 tablespoons fine, dry breadcrumbs; 1/2 teaspoon paprika; 1/4 teaspoon minced garlic; 1 teaspoon reduced-calorie margarine, melted

Servings: persons

6 (10-ounce) baking potatoes
1 cup canned no-salt-added chicken broth, undiluted
1 cup finely chopped onion
1 teaspoon minced garlic
1 cup nonfat sour cream alternative
1/2 cup evaporated skimmed milk
1/2 teaspoon freshly ground pepper
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
2 tablespoons fine, dry breadcrumbs
1/2 teaspoon paprika
1/4 teaspoon minced garlic
1 teaspoon reduced-calorie margarine, melted

1
Wash potatoes; bake at 400u00b0 for 1 hour or until done. Let cool to touch. Cut a 1-inch lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp in a large bowl, and set aside.
2
Combine broth, onion, and garlic in a small saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, until all liquid is evaporated.
3
Combine potato pulp, onion mixture, sour cream, milk, and pepper; stir well. Stir in Cheddar cheese and 1/4 cup Parmesan cheese. Spoon potato mixture evenly into shells.
4
Combine remaining 1 tablespoon Parmesan cheese, breadcrumbs, and remaining ingredients; stir well. Sprinkle potatoes evenly with breadcrumb mixture and bake, uncovered, at 375u00b0 for 20 minutes or until thoroughly heated.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 (10-ounce) baking potatoes, 1 cup canned no-salt-added chicken broth, undiluted, 1 cup finely chopped onion, 1 teaspoon minced garlic, and more.

Yes, Onion-Stuffed Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Onion-Stuffed Potatoes

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