Onion-Stuffed Potatoes

Health score
43%
Onion-Stuffed Potatoes
45 min.
6
331kcal

Suggestions


Are you looking for a delicious and satisfying side dish that will impress your family and friends? Look no further than these delectable Onion-Stuffed Potatoes! This recipe combines the comforting flavors of baked potatoes with a savory onion and cheese filling, creating a dish that is both hearty and flavorful.

With just 45 minutes of preparation time, you can whip up a batch of these delightful stuffed potatoes that serve six people. Each serving is a guilt-free indulgence at only 331 calories, making it a perfect addition to any meal. The combination of reduced-fat Cheddar cheese, creamy nonfat sour cream alternative, and the rich taste of Parmesan cheese ensures that every bite is packed with flavor without the extra calories.

What sets this recipe apart is the aromatic blend of sautéed onions and garlic, which infuses the potato filling with a mouthwatering taste that will have everyone coming back for seconds. The crispy breadcrumb topping adds a delightful crunch, making these potatoes not only a feast for the palate but also a treat for the eyes.

Whether you're serving them alongside a juicy steak, grilled chicken, or as a standalone dish, these Onion-Stuffed Potatoes are sure to become a favorite in your household. So roll up your sleeves and get ready to impress your guests with this easy yet elegant side dish that is sure to steal the show!

Ingredients

  • 60 ounce baking potatoes 
  • tablespoons breadcrumbs dry fine
  • 0.3 teaspoon garlic minced
  • teaspoon garlic minced
  • ounces cheddar cheese shredded reduced-fat
  • cup no-salt-added chicken broth undiluted canned
  • teaspoon butter melted reduced-calorie
  • cup nonfat cream alternative sour
  • cup onion finely chopped
  • 0.5 teaspoon paprika 
  • 0.3 cup parmesan cheese divided grated
  • 0.5 teaspoon pepper freshly ground
  • 0.5 cup evaporated skimmed milk 

Equipment

  • bowl
  • sauce pan
  • oven

Directions

  1. Wash potatoes; bake at 400 for 1 hour or until done.
  2. Let cool to touch.
  3. 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.
  4. Combine broth, onion, and garlic in a small saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, until all liquid is evaporated.
  5. 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.
  6. Combine remaining 1 tablespoon Parmesan cheese, breadcrumbs, and remaining ingredients; stir well.
  7. Sprinkle potatoes evenly with breadcrumb mixture and bake, uncovered, at 375 for 20 minutes or until thoroughly heated.

Nutrition Facts

Calories331kcal
Protein15.41%
Fat8.5%
Carbs76.09%

Properties

Glycemic Index
42
Glycemic Load
41.26
Inflammation Score
-6
Nutrition Score
16.71739134322%

Flavonoids

Luteolin
0.01mg
Isorhamnetin
1.34mg
Kaempferol
0.17mg
Myricetin
0.02mg
Quercetin
5.42mg

Nutrients percent of daily need

Calories:331.1kcal
16.55%
Fat:3.21g
4.94%
Saturated Fat:1.41g
8.79%
Carbohydrates:64.68g
21.56%
Net Carbohydrates:60.27g
21.92%
Sugar:4.4g
4.89%
Cholesterol:9.67mg
3.22%
Sodium:252.72mg
10.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.1g
26.21%
Vitamin B6:1.06mg
52.85%
Potassium:1367.79mg
39.08%
Phosphorus:313.31mg
31.33%
Manganese:0.55mg
27.46%
Vitamin C:18.33mg
22.22%
Vitamin B1:0.31mg
20.54%
Calcium:204.08mg
20.41%
Magnesium:79.71mg
19.93%
Vitamin B3:3.81mg
19.04%
Fiber:4.4g
17.61%
Copper:0.35mg
17.32%
Iron:2.86mg
15.88%
Vitamin B2:0.25mg
14.64%
Folate:54.37µg
13.59%
Zinc:1.61mg
10.72%
Selenium:7.48µg
10.69%
Vitamin B5:1.02mg
10.19%
Vitamin B12:0.39µg
6.46%
Vitamin A:311.24IU
6.22%
Vitamin K:5.97µg
5.69%
Vitamin D:0.25µg
1.7%
Source:My Recipes