Diabetic Cooking


Quick-Baked Stuffed Potatoes



  • 4 red or Yukon Gold potatoes (6 ounces each)
  • 1 teaspoon canola oil
  • 1 cup extra lean diced ham
  • 1/3 cup water
  • 1/2 cup fat-free sour cream
  • 1/2 cup finely chopped green onions (green and white parts)
  • 2 ounces shredded reduced-fat sharp Cheddar cheese


Pierce potatoes all over with fork. Place potatoes on microwave-safe plate and cook on HIGH 10 to 11 minutes or until tender when pierced with fork.

Meanwhile, heat oil in medium nonstick skillet over medium-high heat. Brown ham, stirring occasionally. Remove to small bowl. Add water to skillet and bring to a boil, scraping bottom and side of skillet. Boil 1 minute or until reduced to 2 tablespoons; pour over ham.

Split potatoes almost in half; fluff with fork. Top evenly with ham mixture, sour cream, onions and Cheddar cheese.

Note: Red potatoes are good for boiling and mashing because of their low starch and high moisture content. Yukon Gold potatoes have a rich, moist texture that is also ideal for mashing.

Yield: 4 servings. Serving size: 1 potato.

Nutrition Facts Per Serving:
Calories: 323, Carbohydrates: 43 g, Protein: 17 g, Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 40 mg, Sodium: 620 mg, Fiber: 4 g

Exchanges per serving: 3 Bread/Starch, 1 Fat, 1 Meat.

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