This spud stuffer recipe is fun and filling. Have you ever tried substituting sour cream with yogurt on your baked potato? Let us know in the comments 🙂 Full recipe here https://eatfresh.org/recipe/side-dish/spud-stuffers
- 1 Potato
- 1 Tbsp. sour cream (light)
Mexican Topping: 1/4 cup prepared salsa, 2 tablespoons shredded reduced fat Cheddar or Monterey Jack cheese, 1 tablespoon diced green chilies.
Western Topping: 2 tablespoons chopped tomato, 2 tablespoons finely chopped green bell pepper, 2 tablespoons shredded reduced fat Cheddar cheese, 1 tablespoon sliced green onions, 2 tablespoon bacon bits.
Veggie Topping: 3 tablespoons chopped broccoli, 2 tablespoons chopped yellow squash, 2 tablespoons shredded reduced fat Cheddar cheese, 1 tablespoon sliced green onions.
- Wash potatoes and pierce 3 times with a fork. Microwave on microwave-safe plate on high for about 6 minutes. Turn potatoes over and cook on high for 10 minutes more. Or, bake in the oven at 400°F for 45 to 60 minutes.
- When cooked, carefully cut potatoes open on the top. Place 1 tablespoon sour cream on top of each potato. Top each potato with one of the toppings listed under substitution tips and serve while hot. The ingredient amounts listed are for one potato.