Onion-Stuffed Potatoes

Name: Onion-Stuffed Potatoes
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

13 ingredients

4 steps

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

Directions

1

Wash potatoes; bake at 400° 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 375° for 20 minutes or until thoroughly heated.