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STUFFED POTATOES WITH CHEESE – HEALTHY FOOD GUIDE

If you’ve ever been on the hunt for the ultimate comfort food, look no further! We’ve got your back with this Stuffed Potatoes with Cheese – Healthy Food Guide. It’s the perfect combo of creamy, cheesy goodness packed inside a warm potato skin. But wait, there’s a twist. This version is not only delish but also super healthy. Dive in and let your taste buds go on a sensational journey!
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Nutritions

Nutrition Facts
STUFFED POTATOES WITH CHEESE – HEALTHY FOOD GUIDE
Amount per Serving
Calories
265
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
20
mg
7
%
Sodium
 
290
mg
13
%
Potassium
 
888
mg
25
%
Carbohydrates
 
35
g
12
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 4 medium-sized russet potatoes
  • 1 cup grated low-fat cheddar cheese 240g
  • ½ cup low-fat Greek yogurt 120 ml
  • 2 green onions finely chopped
  • 1 clove garlic minced
  • ¼ cup chopped fresh parsley 15g
  • 1 tablespoon olive oil 15 ml
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 400°F (205°C).
  • Wash the russet potatoes thoroughly and pat them dry.
  • Using a brush, lightly coat each potato with olive oil.
  • Place them on a baking sheet and bake for about 50 minutes or until they are fork-tender.
  • Once done, remove from the oven and let them cool slightly.
  • While the potatoes are cooling, in a bowl, combine the grated low-fat cheddar cheese, Greek yogurt, garlic, and half of the chopped green onions. Mix until well combined.
  • Slice off the top part of each potato and carefully scoop out the insides, ensuring you leave a thin layer so they maintain their shape.
  • Take the scooped-out potato, add it to the cheese mixture, and mash until smooth. Season with salt and pepper.
  • Stuff the potato skins with the cheese-potato mixture. Top with remaining cheese.
  • Return the stuffed potatoes to the oven for about 10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and garnish with fresh parsley and the remaining green onions.

Notes

For a crispier potato skin, you can brush the outside with a little more olive oil before the second bake.
Make sure to not overstuff the potatoes; this will ensure they hold their shape.
You can store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave.