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Makeover Stuffed Potato Appetizers

We barely noticed the difference in this lightened-up version of our favorite dish. We tried it with friends and loved it. —Sonya Labbe, West Hollywood, California
  • Total Time
    Prep: 45 min. + cooling Bake: 15 min.
  • Makes
    40 appetizers

Ingredients

  • 20 baby Yukon Gold potatoes (2 pounds)
  • 6 ounces fat-free cream cheese
  • 3/4 cup reduced-fat sour cream
  • 6 bacon strips, cooked and crumbled
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 cup shredded sharp cheddar cheese
  • 2 green onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 8-10 minutes. Drain.
  • When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp (discard or save for another use).
  • In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onions, salt and pepper; spoon into potato shells.
  • Place in a 15x10x1-in. baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 400° until heated through, 15-20 minutes.
Nutrition Facts
1 stuffed potato half: 35 calories, 1g fat (1g saturated fat), 4mg cholesterol, 87mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 2g protein.

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