A small amount of light cream cheese gives these stuffed potatoes a rich flavor. Serve them with a big tossed salad with chickpeas or black-eyed peas, and some steamed green beans or asparagus.

　　

Ingredients

4 servings

　　4 large baking potatoes

　　2 cup Neufchâtel, light cream cheese, or nondairy cream cheese

　　1 tablespoon light olive oil

　　1 large onion, chopped

　　8 ounces white or cremini mushrooms, sliced

　　Salt and freshly ground pepper to taste

　　

Step 1

Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut each in half lengthwise. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.

　　

Step 2

Transfer the scooped-out potato to a mixing bowl and mash it coarsely. Stir in the Neufchâtel.

　　

Step 3

Heat the oil in a medium skillet. Add the onion and sauté over medium heat until golden. Add the mushrooms, cover, and cook until they are done to your liking, stirring occasionally.

　　

Step 4

Combine the mushroom mixture, including the liquid with the mashed potato in the mixing bowl. Season with salt and pepper and stir well to combine.

　　

Step 5

Stuff the mixture back into the potato shells. Heat as needed in the microwave or in a preheated 400°F oven, and serve.

　　

nutrition information

Step 6

Calories: 214

　　

Step 7

Total Fat: 6g

　　

Step 8

Protein: 4g

　　

Step 9

Carbohydrate: 33g

　　

Step 10

Cholesterol: 13mg

　　

Step 11

Sodium: 67mg

　　The Vegetarian 5-Ingredient Gourmet