Baked potatoes are a wonderful addition to any meal. These are no exception. Recipe from the collection of Ethel Eynard 2004.
Baked Stuffed Potatoes
These are a great meal starter! They will be a hit with the whole family!
- 6 baking potatoes
- 1/4 cup liquid margarine
- 1 tablespoon minced onion
- 1 cup low fat yogurt
- paprika to taste
- pepper to taste
- 2 tablespoon cheese cracker crumbs
Baked the potatoes until tender. Split lengthwise and scoop the potatoes out of the shells. While still hot, whip the potatoes with the margarine, yogurt and seasonings. Spoon the mixture back into the halved potato shells. Sprinkle the tops with cracker crumbs. Return to the oven and back at 350 degrees for an additional 10 minutes.Print Recipe