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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
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Mushroom Stuffed Potato Skins

Source: dLife

Potato skins with mushrooms and melted Parmesan.

Nutrition Facts

Makes 18 servings
Amount Per Serving

Calories	66.7

Total Carbs	13.7 g

Dietary Fiber	1.5 g

Sugars	1.8 g

Total Fat	0.4 g

Saturated Fat	0.3 g

Unsaturated Fat	0.0 g

Potassium	46.2 mg

Protein	2.4 g

Sodium	27.6 mg

Dietary Exchanges 0.4 Fat, 0.1 Vegetables, 0.1 Fruits,

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

3.0
3 lb red skinned potatoes 0.5
0 1/2 lb fresh mushrooms 1.0
1 tbsp dried dill weed 1.0
1 tbsp dried parsley 0.5
0 1/2 cup apple juice 1.0
1 tsp fresh lemon juice 3.0
3 tbsp grated Parmesan cheese

Directions

Steam the potatoes until they are tender. Cut a thin slice off the bottom of each potato so that it can sit without rolling. Cut a thin slice off the top and remove the center, but do not discard.
Poach the mushrooms, dill, parsley, apple juice, and lemon juice in a saucepan for 5 minutes. Pour off any liquid.
Place the mushrooms and potato center in a blender. Pulse until finely chopped.
Fill the potato skins with the mushroom mixture. Sprinkle the cheese on top.
Once ready to serve, preheat the oven to 350 degrees Fahrenheit.
Bake for about 15 to 20 minutes.