Cheese & Corn Stuffed Potatoes

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 280.6
  • Total Fat: 6.4 g
  • Cholesterol: 11.8 mg
  • Sodium: 618.4 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 13.8 g

View full nutritional breakdown of Cheese & Corn Stuffed Potatoes calories by ingredient
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Adapted from Cooking Light Adapted from Cooking Light
Number of Servings: 2


    2 baking potatoes
    1 tsp olive oil
    1/2 cup chopped leeks
    1/2 cup chopped onions
    1 garlic clove, minced
    1/3 cup whole kernel frozen corn, thawed, plus a bit extra
    1/4 cup low fat cottage cheese
    1/4 cup low fat plain yogurt
    1/4 tsp salt
    1/8 tsp cayenne pepper
    2 tbsp bacon bits or bacon pieces (like McCormick)
    1 oz reduced fat shredded cheddar cheese


# 1. Preheat oven to 375.
# 2. Wrap potatoes in foil; bake at 375 for 1 hour or until tender.
# 3. Heat oil in a medium nonstick skillet over medium-high heat. Add leek, onion, and garlic; saute 4 minutes or until tender. Set aside.
# 4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mixture, corn, and remaining ingredients in a bowl; stir well.
# 5. Stuff shells with potato mixture and top with shredded cheese and bacon bits; place on a baking sheet. Bake at 375 for 10 minutes or until thoroughly heated.

Number of Servings: 2

Recipe submitted by SparkPeople user LOVELYMRSB.

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