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Veggie-Stuffed Bakers
Source: dLife

Oven baked, crispy skinned, potatoes with a creamy middle .

Rating:
Prep Time: 30 minutes
Cook Time: 95 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 222.8
Total Carbs 43.9 g
Dietary Fiber 3.9 g
Sugars 4.4 g
Total Fat 0.8 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 134.4 mg
Protein 10.6 g
Sodium 144.6 mg
Dietary Exchanges
, 1 Vegetables , 2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients Directions
  1. Preheat oven to 400 degrees F.
  2. Coat potatoes with cooking spray and bake 45 to 60 minutes. Let rest until cool enough to touch.
  3. Slice potatoes lengthwise in half and spoon out middles, leaving a shell.
  4. Heat a cooking spray coated frying pan over medium heat. Cook onion, corn, bell pepper, and garlic 5 minutes.
  5. Beat potato centers with sour cream and half the Cheddar cheese. Stir in vegetables and sprinkle with salt and pepper. Scoop mixture into potato shells and top with broccoli and the rest of the cheese.
  6. Bake potatoes on a baking sheet at 350 degrees F for 20 to 30 minutes, until cheese is melted.

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