pot and fishTwice baked potatoes, stuffed potatoes, whatever you call them I love them. The only draw back for me is all the carbs.  I found a way to increase the flavor, and cut the carbs in half. Try my potatoes and just see if you don’t like them as much, or better than other stuffed potatoes you have tried!


2 large baking potatoes. Bake/microwave until done. Cut in half lengthwise and cool.

6 ounces fresh mushrooms, roughly chopped

2 teaspoons dried, minced onions

1 tablespoons capers, chopped

4 tablespoons fat-free cream cheese

1 tablespoon dried parsley

Cooked potato scooped from 2 of the halves. Save the potato from the other two

halves you have cooked for another use.

1-tablespoon olive oil


Scoop out potatoes. Sauté mushrooms in olive oil until just done. Remove to bowl. Mix with other ingredients except cream cheese. Do not over mix, as you want the filling rustic looking, not creamy smooth. Divide mixture among four potato shells.  Cut cream cheese into 8 equal portions. Insert two wedges of cream cheese into filling of each potato. Place in 350 oven, covered, for 4 – 5 minutes or microwave and cook just until heated and cheese begins to melt. Try this with small potatoes for a delicious appetizer!

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