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Heart Healthy Baked Spuds

4 Servings (serving size is one (166 g) spud)

Calories: 169.5
Calories from Fat: 24 g
Total Fat: 2.7 g
Saturated Fat: 1.6 g
Cholesterol: 9.7 mg
Sodium: 102.9 mg
Total Carbohydrate: 30.9 g
Dietary Fiber: 2.5 g
Sugars: 2.8 g
Protein: 6.1 g


  • 4 medium baking potatoes

  • 1⁄3 cup nonfat plain yogurt or 1/3 cup low-fat plain yogurt

  • 2 tablespoons chopped fresh herbs (basil, chives, thyme, marjoram, oregano, parsley, etc. any combination)

  • 2 tablespoons grated parmesan cheese

  • skim milk (optional)

  • 1⁄4 cup shredded nonfat mozzarella cheese or 1/4 cup part-skim mozzarella cheese


  1. Preheat oven to 425° F.

  2. Scrub potatoes with a brush; pat dry.

  3. Prick in several places, and bake on a baking sheet for 40 to 60 minutes, or until tender.

  4. Cut a 1-inch slice from the top of each potato; discard skin from slice and place pulp in a bowl.

  5. Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl.

  6. With an electric mixer on low speed or a potato masher, beat or mash potato pulp; add sour cream, herbs, and Parmesan cheese, and beat or mash until smooth (If necessary, stir in 1 to 2 tablespoons milk to make desired consistency).

  7. Stuff potato mixture into shells.

  8. Sprinkle 1 tablespoon mozzarella on to each potato.

  9. Place in a shallow baking dish and bake for 15 to 20 minutes, or until lightly browned.

Original Recipe: Food.

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