Stuffed Baked Potatoes
Potatoes bake beautifully in the toaster oven. Serve these cheesy herb-stuffed potatoes with cold meats, poultry or fish, or just with a salad for a light meal.
Servings: 4 to 6 servings
Calories: 502kcal
Ingredients
- 3 large baking potatoes
- 1/3 cup sour cream or unflavored yogurt
- 2 tbsp olive oil or butter
- 1 1/2 cups grated Gruyère or Cheddar cheese divided
- 1/4 cup chopped green onion or chives
- 2 tsp chopped fresh tarragon or 1/2 tsp (2 mL) dried
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup diced cooked bacon or ham
Instructions
- Pierce potatoes with a fork. Place directly on rack and bake in preheated 400°F (200°C) toaster oven for 1 hour, or until potatoes are tender when pierced. Cool slightly.
- Carefully cut potatoes in half lengthwise. Gently scoop out potato pulp, leaving enough shell to act as a container.
- Place pulp in a large bowl and mash. Add sour cream, oil, 3⁄4 cup (175 mL) cheese, green onion, tarragon, salt, pepper and bacon. Mix well.
- Spoon mixture into potato shells, mounding in center. Sprinkle with remaining 3⁄4 cup (175 mL) cheese.
- Arrange potatoes on oven pan. Return to toaster oven and bake for 15 to 18 minutes, or until potatoes are heated through and cheese has melted.
Nutrition
Serving: 1 | Calories: 502kcal | Carbohydrates: 31g | Protein: 24g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 897mg | Potassium: 850mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 11mg | Calcium: 558mg | Iron: 2mg