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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Veggie-Stuffed Bakers

Source: dLife

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

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 0.8 Fat, 0.9 Vegetables, 2.0 Starch, 0.6 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

Preheat oven to 400 degrees F.
Coat potatoes with cooking spray and bake 45 to 60 minutes. Let rest until cool enough to touch.
Slice potatoes lengthwise in half and spoon out middles, leaving a shell.
Heat a cooking spray coated frying pan over medium heat. Cook onion, corn, bell pepper, and garlic 5 minutes.
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.
Bake potatoes on a baking sheet at 350 degrees F for 20 to 30 minutes, until cheese is melted.