Ingredients1 1/2 pounds potato, red new
3/4 teaspoon olive oil
3/8 cup onion, minced
3/8 cup red bell pepper, chopped
1/16 teaspoon salt and white pepper
1 1/2 tablespoons garlic, minced
1/4 cup parmesan cheese
1/2 teaspoon sage
Preparation1. Cook potatoes in boiling water 15 minutes or until tender; drain.
2. Heat oil in skillet over medium-high heat. Add onions, red peppers, salt/pepper, and garlic; saute 5 minutes or until tender.
3. Preheat oven to 350 degrees.
4. Cut potatoes in half; carefully scoop out pulp, leaving a 1/4 inch shell. Mash potato pulp with a fork; stir in cheese and sage. Add to onion mixture, stirring well. Spoon 1 tablespoon potato mixture into each shell. Arrange stuffed potatoes on a baking sheet, and bake until lightly browned.
Serving Size: 3 stuffed halves
Per Serving: 48 calories
1g fat (12.6% calories from fat)
1g dietary fiber
34 mg sodium.
This recipe from The Heartland Spa Chef, Barb Peters, was taken from HealingLifestyles.com.