Caesar Stuffed Potatoes
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 257 |
| pro | 10 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 44 g |
| fibre | 3 g |
| chol | 14 mg |
| sodium | 181 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 16% |
| vit A | 4% |
| vit C | 33% |
| folate | 9% |
-
4 baking potatoes
2 cloves, garlic
1 cup (250 mL) light sour cream
1/4 cup (50 mL) Parmesan cheese, grated
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) mustard
1/2 tsp (2 mL) anchovy paste (optional)
1 green onion, chopped
Preparation:
Scrub baking potatoes; prick with fork. Microwave at High for 5 minutes. Turn and rearrange potatoes; add garlic cloves. Microwave for 5 to 7 minutes or until tender. Cut thin slice off each potato; with spoon, scoop out flesh, leaving 1/2-inch (1 cm) thick wall.
In bowl, mash potatoes, garlic, light sour cream, grated Parmesan cheese, pepper, mustard, and anchovy paste, if desired. Spoon into potato shells.
If desired, broil for 3 to 4 minutes or until golden. Sprinkle with green onion.
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For more ideas on cooking with Real Cream, click here |
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