You are here

Stuffed Baked Potato

Diabetic.Foodie's picture
  Baking potatoes 3
  Low calorie margarine 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Egg yolks 4
  Non dairy whipped topping 1⁄4 Cup (4 tbs)

Scrub the potatoes; pierce several times with a fork.
Bake or microwave until tender.
Halve the potatoes lengthwise.
Scoop potato from skins; reserve skins.
Rice the potatoes directly into a bowl.
Stir in the margarine, salt, pepper, and nutmeg.
Add egg yolks, one at a time, beating well after each addition.
Fold in the topping.
Spoon mixture into the reserved potato shells; place on cookie sheet.
Bake at 450°F (230°C) for about 10 minutes until tops are golden brown.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 749 Calories from Fat 266

% Daily Value*

Total Fat 34 g52.2%

Saturated Fat 16.4 g81.8%

Trans Fat 0 g

Cholesterol 740.3 mg246.8%

Sodium 2027 mg84.5%

Total Carbohydrates 97 g32.2%

Dietary Fiber 6.4 g25.5%

Sugars 9.9 g

Protein 19 g38.5%

Vitamin A 22.8% Vitamin C 42.7%

Calcium 14.4% Iron 32.6%

*Based on a 2000 Calorie diet

Stuffed Baked Potato Recipe