Penn Herb Wellness Guide
Jalapeo, Cheddar, and Avocado Stuffed Potatoes
Who wouldn't adore tender potatoes stuffed with avocado and cheese?
Ingredients
- 4 russet potatoes
- 1/2 cup nonfat milk
- 8 tsp light sour cream
- 3/4 Hass avocado, peeled and seeded, cut into 1/4-inch cubes
- 1 cup shredded, reduced-fat Cheddar cheese
- 1 jalapeo pepper, finely chopped
- 1/4 tsp salt
Directions
- Preheat oven to 400F.
- Scrub potatoes with vegetable brush under cold running water. Prick potatoes with fork in several places. Place on baking sheet and bake until tender, about 1 hour; let cool for 5 minutes.
- Cut potatoes in half lengthwise. Scoop out potato, leaving a 1/4-inch-thick shell. Arrange shells on baking sheet.
- In a large bowl, combine potato centers, milk, and sour cream; mash. Fold in the avocado, cheese, jalapeo, and salt.
- Divide mixture evenly among potato shells. Bake until the cheese has melted and the potatoes are starting to brown, about 18 to 20 minutes.
Nutrition Facts
Calories 263
Calories from Fat 71 (27%)
(13%)Total Fat 8g
(13%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(3%)Cholesterol 10mg
(15%)Sodium 349mg
(28%)Potassium 969mg
Total Carbohydrate 36g
(18%)Dietary Fiber 5g
Sugars 3g
Sugar Alcohols 0g
(25%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.