Baked Stuffed Potatoes
January 31, 2021 Online Recipe Guide
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Description Recipe from the collection of Ethel Eynard 2004.
Ingredients
At a glance
Course
Side Dishes
Difficulty
Easy
Source
Copykat Recipe
Makes
6
6 baking potatoes
1/4 C. liquid margarine
1 Tbsp. minced onion
1 C. low fat yogurt
paprika to taste
pepper to taste
2 Tbsp. cheese cracker crumbs
1/4 C. liquid margarine
1 Tbsp. minced onion
1 C. low fat yogurt
paprika to taste
pepper to taste
2 Tbsp. cheese cracker crumbs
Methods/steps
Baked the potatoes until tender. Split lengthwise and scoop the potatoes out of the shells. While still hot, whip the potatoes with the margarine, yogurt and seasonings. Spoon the mixture back into the halved potato shells. Sprinkle the tops with cracker crumbs. Return to the oven and back at 350 degrees for an additional 10 minutes.
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