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Onion Stuffed Potatoes

Healthycooking's picture
Once you taste this Onion Stuffed Potatoes recipe, I am sure you will always get hooked to it. I prepare this Onion Stuffed Potatoes with onion as the main ingredient. It is served as a delicious Side Dish. You will make the right decision of preparing this Onion Stuffed Potatoes.
Ingredients
  Baking potatoes 10 Ounce (Six Pieces)
  Canned no salt added chicken broth 1 Cup (16 tbs), undiluted
  Finely chopped onion 1 Cup (16 tbs)
  Minced garlic 1 Teaspoon
  Non fat sour cream alternative 1 Cup (16 tbs)
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Freshly ground pepper 1⁄2 Teaspoon
  Shredded reduced fat cheddar cheese 2 Ounce (1/2 Cup)
  Grated parmesan cheese 4 Tablespoon, divided (1/4 Cup Plus 1 Tablespoon)
  Fine dry breadcrumbs 2 Tablespoon
  Paprika 1⁄2 Teaspoon
  Minced garlic 1⁄4 Teaspoon
  Reduced calorie margarine 1 Teaspoon, melted
Directions

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.
Combine broth, onion, and garlic in a small saucepan.
Bring to a boil.
Reduce heat, and simmer, uncovered, until all liquid is evaporated.
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.
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.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Ingredient: 
Onion

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