Heart-Healthy Herby Baked Spuds

From the American Heart Association


  • 4medium baking potatoes
  • 13cup nonfat sour cream or 13cup low-fat sour cream or 13cup nonfat plain yogurt or 13cup low-fat plain yogurt
  • 2tablespoons chopped fresh herbs (basil, chives, thyme, marjoram, oregano, parsley, etc. any combination)
  • 2tablespoons grated parmesan cheese
  • skim milk (optional)
  • 14cup shredded nonfat mozzarella cheese or 14 cuppart-skim mozzarella cheese


  1. Preheat oven to 425° F.
  2. Scrub potatoes with a brush; pat dry.
  3. Prick in several places, and bake on a baking sheet for 40 to 60 minutes, or until tender.
  4. Cut a 1-inch slice from the top of each potato; discard skin from slice and place pulp in a bowl.
  5. Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl.
  6. With an electric mixer on low speed or a potato masher, beat or mash potato pulp; add sour cream, herbs, and Parmesan cheese, and beat or mash until smooth (If necessary, stir in 1 to 2 tablespoons milk to make desired consistency).
  7. Stuff potato mixture into shells.
  8. Sprinkle 1 tablespoon mozzarella on to each potato.
  9. Place in a shallow baking dish and bake for 15 to 20 minutes, or until lightly browned.


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