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Prep Time: 12 Minutes Cook Time: 38 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A hint of mushrooms in these potatoes! Very easy! Ingredients:
4 -5 large baking potatoes |
3 tablespoons low-fat margarine, melted |
2 tablespoons garlic powder |
1 teaspoon salt |
1 cup light sour cream |
1 (10 3/4 ounce) can mushroom soup |
1 cup velveeta lite reduced-fat american cheese, chunked |
green onion top, diced (for garnish) |
Directions:
1. Preheat oven to 375 degrees.
2. Poke each potato 4-5 times with a fork or knife.
3. Half-wrap each potato in squares of tin foil, leaving an opening in the top.
4. Stir together melted margarine, garlic powder, and salt.
5. Pour margarine mixture into the foil openings and seal the potato securely.
6. Bake for about 45 minutes, or until soft.
7. While the potatoes are baking, in a small non-stick saucepan at medium-low heat, stir together the sour cream, mushroom soup, and cheese, stirring frequently, until the cheese melts (approx 10 minutes), remove from heat.
8. Remove the potatoes from the oven and open the foil squares.
9. with a knife, cut a groove into the top of each potato (BE CAREFUL, THEY ARE HOT!) and scoop out the insides with a spoon and put the scooped out inside in a large bowl, leaving about 1/2 of potato on the walls of the shell.
10. Mash or whip together the sour cream mixture with the potato insides until creamy.
11. (I sometimes reserve some of the sour cream mixture to drizzle on top before broiling) Refill the potato shells with the mixture and place on a broiler pan.
12. Broil for 3-5 minutes, or until browned, on the lowest broiler rack.
13. Garnish with green onion tops, if desired.
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