 | | Nutrition Facts | | | Makes 8 servings | | Amount Per Serving | | | Calories | 127.9 | | | Total Carbs | 17.8 g | | | Dietary Fiber | 1.3 g | | | Sugars | 1.8 g | | | Total Fat | 2.1 g | | | Saturated Fat | 1.2 g | | | Unsaturated Fat | 0.1 g | | | Potassium | 35.9 mg | | | Protein | 9.3 g | | | Sodium | 197.9 mg | | Dietary Exchanges
2.05738 Fat, 0.08 Vegetables, 0.22176 Meat, 0.8415 Starch, | | | | 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. | | Powered by ESHA | |
 Ingredients  Directions - Preheat the oven to 400 degrees F.
- Scrub the potatoes well and pierce each one with a fork. Bake the potatoes about 45 minutes until fork-tender, and set aside to cool.
- Cut the potatoes in half lengthwise and scoop out most of the inside, leaving a 1/2-inch thick shell. Place the potatoes skin side down on a baking sheet and sprinkle the cheese on top.
- Bake about 15 minutes until the potatoes are well heated throughout and the cheese is bubbly.
- To serve, transfer to a serving platter, top each potato with a dollop of sour cream, and finish with a sprinkling of scallions.
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