Seafood Stuffed Potatoes
Twice-baked potatoes are the vessel for this seafood-laden creation.
- 4 medium baking potatoes
- 3/4 cup fat-free sour cream
- 3/4 cup shredded reduced-fat sharp cheddar cheese
- 1/4 cup melted margarine
- 3 tablespoons skim milk
- 1/8 teaspoon onion powder
- 1/8 teaspoon pepper
- 8 ounces crab flavored surimi seafood, flakes or chunks, chopped
- Pierce potatoes several times with a fork. Bake at 425 degrees F for 45 minutes to 1 hour or until done. Cool to touch.
- Cut a thin slice from the top of each potato. Carefully scoop out pulp, leaving shells intact. Set shells aside.
- Combine potato pulp, sour cream, cheese, margarine, milk, onion powder and pepper in a large mixing bowl. Beat with an electric mixer until smooth. Stir in surimi seafood. Spoon mixture into potato shells. Sprinkle with paprika. Bake at 450 degrees F for 15 minutes or until heated though.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 122 (34%)
(21%)Total Fat 14g
(26%)Saturated Fat 5g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Total Carbohydrate 41g
(8%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered 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 June 2016.