low fat stuffed baked potatoes from Dean Ornish, M.D. "Eat More Weigh Less"
PREHEAT oven to 350 degrees. Slice off the tops of the potatoes, scoop out the flesh and transfer to a mixing bowl. Reserve the skins.
SIMMER the garlic in the stock until softened, about 3 minutes. In a large bowl, mash the potato with the warmed milk, cream cheese, sauteed garlic, salt, pepper, paprika and spinach. Stuff the potato mixture into the reserved potato skins.
PLACE the potatoes in a baking dish, and bake them until heated through, about 20 minutes.
Recipe calls for Nonfat Yogurt Cheese instead of the cream (or neufchatel) cheese I inserted above or Tofutti Soy Cream Cheese.
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Serving Size: 1 Serving (552g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 462 | ||
Calories from Fat: 123 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 42.8mg | 13 % | |
Sodium 507.9mg | 18 % | |
Potassium 2134.5mg | 56 % | |
Total Carbohydrate 71.9g | 21 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 62g | ||
Protein 16.3g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 462
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