Southwestern Stuffed Potatoes

By Abby Henry Singh November 9, 2017Recipes, Sides

This a great variation on the plain baked potato. You can even make these ahead of time and freeze for a quick lunch.

Brought to you by Holly Clegg and Eating Well Through Cancer.


3 medium baking potatoes
3 tablespoons butter
2 tablespoons skim milk
1/2 cup nonfat plain yogurt
1 1/2 cups frozen corn, thawed
1 (4-ounce) can diced green chiles,
4 green onions, chopped
1 cup shredded reduced-fat Cheddar cheese


1. Preheat oven 400°F. Wash potatoes well, and dry thoroughly. With fork, prick skins over
entire surface.
2. Place potatoes directly on oven rack, bake 1 hour or until soft when squeezed. When done,
cut each potato in half lengthwise. Scoop out inside, leaving a thin shell.
3. In mixer, mash potato pulp until no lumps remain. Add butter, skim milk, and yogurt, mixing
well. Stir in corn, green chiles, green onions, and cheese, combining well. Spoon mixture into
shells. Sprinkle with paprika.
4. Lower oven to 350°F, bake 20 minutes or until cheese is melted and potatoes are hot.

Nutritional information per serving
Calories 222, Protein (g) 10, Carbohydrate (g) 26, Fat (g) 9, Cal. from Fat (%) 37, Saturated Fat (g) 3, Dietary Fiber (g)


Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

More posts by Abby Henry Singh