Baked Stuffed Potatoes

Serves 6.0
One filled potato half
84.81 Calories per serving
Fat per serving: 1.40 g

Ingredients

3 larges - POTATO, RAW, 3'' to 4.25'' dia, raw
1/3 cup - ONION, RAW, chopped
1 eggwhite (large) - EGG WHITE, RAW, fresh
1 cup - BUTTERMILK, CULTURED, LOWFAT, fluid
.3 oz - MUSTARD, 1 packet
1.5 tsp - PARSLEY, DRIED
1/4 tsp - DILL WEED, DRIED
1/2 tsp - ONION POWDER
1/2 tsp - GARLIC POWDER
1/4 tsp - HORSERADISH, prep
1/2 oz - CHEESE, GRATED, grated
1/2 tsp - PAPRIKA, GROUND

Directions

Beat egg white until stiff. Sautee onions in a few tablespoons water.

Bake potatoes in a 350o F oven for 1 to 1 1/2 hours until tender. Cut potatoes in half lengthwise and scoop out the insides with a spoon. Save the skins for stuffing. Whip the potatoes with the mustard, dill, onion powder, garlic powder, horseradish, sauteed onions, grated cheese and the buttermilk. Fold in the egg whites last. Using a spoon, stuff the potato skins with the mixture, heaping until all is used. Lay them on a nonstick baking pan, and sprinkle with paprika and parsley. Bake in oven or broiler until hot and browned.

Calories: 84.81 cal
Total Fat: 1.40 g