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Ingredientes
- 5 to 6 Idaho potatoes
- 4 ounce. shredded Mozzarella
- 1/4 to 1/2 c. lowfat milk
- 1/4 c. pepperoni, diced
- 1 tbsp. chives, minced
- 1 egg, beaten
- 8 ounce. lowfat sour cream
- 1/2 stick butter, softened
- Grated Parmesan cheese
Direcciones
- Microwave potatoes 4 to 6 min or possibly till cooked through, stopping to slice in half after cooking slightly. Scoop out the potato meat being careful not to break skin.
- Add in potato meat to a bowl with all of the other ingredients, except Parmesan cheese, and mix together. Restuff the potato skins as full as possible with this mix.
- Sprinkle Parmesan cheese over tops of potatoes, and bake at 350 degrees for 25 to 30 min or possibly till edges are golden brown. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 8 servings | |
| Calories 282 | |
| Calories from Fat 163 | 58% |
| Total Fat 18.5g | 23% |
| Saturated Fat 10.13g | 41% |
| Trans Fat 0.12g | |
| Cholesterol 73mg | 24% |
| Sodium 294mg | 12% |
| Potassium 562mg | 16% |
| Total Carbs 20.97g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.65g | 2% |
| Protein 8.78g | 14% |
