Russet potatoes get a bit of a bad wrap I think — perhaps because they are high on the glycemic index, perhaps because they are the staple of the proverbial french fry…who knows. But potatoes come directly from the earth and are essentially unprocessed, which makes me a fan. And while the darker in color (i.e. sweet potatoes, red potatoes, purple potatoes) the more nutrition they have, even a fluffy white potato packs a pretty good punch.
A medium Russet potato has 168 calories, 5g protein, 4g fiber and is a good source of Vitamin B6, Potassium and Manganese, and a very good source of Vitamin C. So it’s not so much the potato that is the issue in traditional potato dishes, it’s the combination of cheese, butter, cream, bacon and so on that often get mixed in with them. So long as I don’t stuff them with cheese and bacon and then deep fry them, we’re in good shape – mission accepted!
I was so happy with how these turned out! I think I will be making a mini version of these for my super bowl party next weekend (I might top those with bacon to please the crowd a bit **gasp**). However, these ones are really filling, surprisingly satisfying, feel like a gooey potatoes treat, but are actually quite good for you! They reheat very well, making them a good lunch to pack up and bring to the office. These are sure to be a party pleaser and the kiddos should munch them up too — and they might not even notice the full cup of veggies that is stuffed into each one!
Skinny Stuffed Potato Ingredients:
- 6 medium Russet Potatoes (5-7oz)
- 6 wedges of Laughing Cow Cheese*
- 4 cups chopped Broccoli
- 3 cups chopped Spinach
- 1/2 cup Nonfat Milk
- Garlic Salt and Black Pepper to taste
- 12 T shredded Cheddar Cheese
Skinny Stuffed Potato Directions:
- Preheat oven to 375, poke holes in the potatoes and bake for 60 min.
- Chop broccoli and spinach into super small bits.
- Heat a large skillet and coat with cooking spray.
- Add broccoli, spinach, cheese wedges and seasoning. Stir until cheese is melted.
- Remove potatoes from oven, slice down the center and scoop out the “meat.”
- Add the scooped potato to the broccoli and spinach mixture and mix until well combined.
- Stuff filling back into potato shells, top each one with 2T shredded cheese.
- Return to oven and bake for an additional 15 min, until the shredded cheese is melted.
Skinny Stuffed Potato Nutrition:
These little stuffed potatoes are filled with more than yumminess, they are a pretty powerful source of nutrition too! Each stuffed potato has less than 300 calories, over 13g protein and nearly 6g fiber. You’ll also get 136% of your Vitamin C, 42% Vitamin A, 28% of your Calcium and 16% of your Iron.
*I was originally going to use Greek yogurt for the filling, but I shop at kind of a weird market and they don’t always have the things I need. Alas, the day I shopped for this recipe, Greek yogurt was not in sight. But what was? Spicy pepper jack Laughing Cow Cheese wedges — accidental excellence! If you’re not on board with Laughing Cow cheeses (or you don’t have them on hand) I still think Greek yogurt would work just fine and it wouldn’t make a very big difference in the overall nutrition panel.
What are you bringing to your Super Bowl Party next weekend? I’m all over these….
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