Stuffed Potatoes

We’ve included 2 Carb calculations. Firstly, if the potato skin and stuffing are consumed. The second if stuffing only is consumed. Potatoes are tricky because they are high in Carbs. If making a larger batch, refer to Big Batch Stuffed Potatoes. The cream cheese and sour cream are 3 CHO and 45 Grams per potato.

Course Side Dish

Cuisine North American

Keyword Butter, Cream Cheese, Russet Potatoes, Sour Cream

Ingredients

PER POTATO/SKIN AND STUFFING:

1 medium 4” x 2” (212 gr) Russet potato (40 CHO, top quarter sliced off = 176 gr) 34 CHO
2 TBSP (30 gr) cream cheese (1 CHO/TBSP) 2 CHO
1 TBSP (15 gr) sour cream (1 CHO/TBSP) 1 CHO
1 tsp. Butter 0 CHO
1/8 tsp salt 0 CHO
TOTAL CHO 37 CHO
TOTAL WEIGHT 221 GRAMS
37 CHO DIVIDED BY 221 GRAMS = .167 CHO/GRAM

PER POTATO/STUFFING ONLY:

1 medium 4” x 2” (212 gr) Russet potato (40 CHO, potato flesh only = 104 gr) 20 CHO
2 TBSP (30 gr) cream cheese (1 CHO/TBSP) 2 CHO
1 TBSP (15 gr) sour cream (1 CHO/TBSP) 1 CHO
1 tsp. Butter 0 CHO
1/8 tsp salt 0 CHO
TOTAL CHO 23 CHO
TOTAL WEIGHT 149 GRAMS
23 CHO DIVIDED BY 149 GRAMS = .154 CHO/GRAM

Instructions

Pre heat oven to 400.
Pierce skin of potato and place on rack in oven.
Cook 45 minutes – 1 hour until tender to touch and cooked through.
Let rest on counter 15 minutes, until cool enough to handle.
Cut a small top ¼ of the potato off and discard. With a tablespoon gently remove most of the potato flesh, leaving enough so that the skin maintains shape; about ¼ inch.
In a small dish mix potato, cream cheese, sour cream, and salt with a fork. If making a large batch use a potato ricer.
Return mixed potato flesh to the skin.
Garnish with cheddar cheese if desired.
Bake in oven for 20 minutes until warmed through.
Garnish with sour cream, green onion and/or bacon.
Or if freezing, wrap each potato with plastic wrap once assembled. Defrost in the refrigerator and warm through. Then garnish as desired.