Dinner

Cheese and Corn Stuffed Potatoes is for Dinner.

Cheese and Corn Stuffed Potatoes takes 10 minutes to prepare.

Cheese and Corn Stuffed Potatoes takes 60 minutes to cook.

Cheese and Corn Stuffed Potatoes makes 2 servings.

The ingredients for Cheese and Corn Stuffed Potatoes are:

2 baking potatoes
1 tsp olive oil
1/2 cup chopped leeks
1/2 cup chopped onions
1 garlic clove, minced
1/3 cup whole kernel frozen corn, thawed, plus a bit extra
1/4 cup low fat cottage cheese
1/4 cup low fat plain yogurt
1/4 tsp salt
1/8 tsp cayenne pepper
2 tbsp bacon bits or bacon pieces (like McCormick)
1 oz reduced fat shredded cheddar cheese

Here is how you make Cheese and Corn Stuffed Potatoes:

# 1. Preheat oven to 375.# 2. Wrap potatoes in foil; bake at 375 for 1 hour or until tender.# 3. Heat oil in a medium nonstick skillet over medium-high heat. Add leek, onion, and garlic; saute 4 minutes or until tender. Set aside.# 4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mixture, corn, and remaining ingredients in a bowl; stir well.# 5. Stuff shells with potato mixture and top with shredded cheese and bacon bits; place on a baking sheet. Bake at 375 for 10 minutes or until thoroughly heated.Number of Servings: 2Recipe submitted by SparkPeople user LOVELYMRSB.

The nutritional information for Cheese and Corn Stuffed Potatoes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 280.6

• Total Fat: 6.4 g
• Cholesterol: 11.8 mg
• Sodium: 618.4 mg
• Total Carbs: 44.7 g
• Dietary Fiber: 3.5 g
• Protein: 13.8 g