Herb-Stuffed Potatoes(Nutritious)
Herb-stuffed potatoes offer a savory, nutritious side with herbs and creamy filling, perfect for family dinners or gatherings seeking comfort and flavor.
Ingredients
Instructions
- Preheat oven to 400°F.
- Bake potatoes about 45 minutes until tender.
- Cut potatoes in half lengthwise.
- Scoop out the inside and mash it.
- Add diet margarine, evaporated skim milk, snipped chives, snipped parsley, dried sage, salt, and pepper to the mashed potato.
- Mix thoroughly.
- Spoon the potato mixture back into the potato shells on a baking sheet.
- Sprinkle with paprika.
- Return to the oven and bake for an additional 10 minutes or until lightly browned.
Tips & Substitutions
For a creamier filling, consider substituting regular margarine for diet margarine or using Greek yogurt instead of evaporated skim milk. Fresh herbs can be replaced with dried ones if needed, but use a smaller amount as dried herbs are more potent. Adjust the seasoning to taste, as personal preferences vary. If you're short on time, microwave the potatoes to speed up the cooking process.
Serving Suggestions
Serve these herb-stuffed potatoes as a hearty side dish alongside grilled chicken or fish. They also pair beautifully with Aunt Stella'S Cornbread for a comforting meal. For a vegetarian option, add a fresh salad or steamed vegetables to round out the plate. A dollop of sour cream or yogurt on top can add a nice touch.
Storage & Reheating
Store any leftover stuffed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for about 15-20 minutes until heated through, or microwave them for a couple of minutes, checking frequently to avoid overheating.
Nutrition & Diet Analysis (per serving)
Each serving of Herb-Stuffed Potatoes(Nutritious) contains roughly 422 calories, with 4g protein, 10g carbohydrates, and 42g fat. It is an excellent source of iron (39% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 631mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this recipe?
Yes, you can use other types of potatoes like red or Yukon Gold, but baking potatoes are preferred for their fluffiness and texture. Adjust the cooking time based on the size and type of potatoes you choose, as some may require longer baking.
Is it possible to freeze the stuffed potatoes?
Yes, you can freeze the stuffed potatoes. Allow them to cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe container. They can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight before baking until heated through.
What can I substitute for evaporated skim milk?
If you don't have evaporated skim milk, you can use a mixture of regular milk and a bit of cream to achieve a similar consistency. Alternatively, unsweetened almond milk or soy milk can work well for a dairy-free version. Just keep in mind that flavors may vary slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).