A small amount of light cream cheese gives these stuffed potatoes a rich flavor. Serve them with a big tossed salad with chickpeas or black-eyed peas, and some steamed green beans or asparagus.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
Step 2
Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Stir in the Neufchâtel.
Step 3
Heat the oil in a medium skillet. Add the onion and sauté over medium heat until golden. Add the mushrooms, cover, and cook until they are done to your liking, stirring occasionally.
Step 4
Combine the mushroom mixture, including the liquid with the mashed potato in the mixing bowl. Season with salt and pepper and stir well to combine.
Step 5
Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400°F oven, and serve.
nutrition information
Step 6
Calories: 214
Step 7
Total Fat: 6g
Step 8
Protein: 4g
Step 9
Carbohydrate: 33g
Step 10
Cholesterol: 13mg
Step 11
Sodium: 67mg
