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Creamy Stuffed New Potatoes
1 Hr(s)
20 Min(s) Prep
40 Min(s) Cook
Healthy Living
So easy. Scoop potatoes, mix with cream cheese, spoon into potato shells, top with peppers. Done. Roast the red peppers for the extra savory boost.
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16 servings
Original recipe yields 16 servings
16 small new potatoes (1 lb.)
2/3 cup PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
1/4 cup roasted red pepper strips
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Let's Make It
1
Cook potatoes in boiling water in saucepan 15 to 20 min. or until tender; drain. Cool.
2
Cut potatoes in half. Scoop out centers, leaving 1/8-inch-thick shells. Place potato pulp in small bowl; mash until smooth. Add reduced-fat cream cheese; mix well. Spoon into potato shells.
3
Top with peppers.
Kitchen Tips
Tip 1
Substitute
Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese.
Nutrition
Calories
45
Calories From Fat
0
% Daily Value*
Total Fat 2g
3%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 75mg
3%
Total Carbohydrates 6g
2%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 1g
2%
Vitamin A
6%
Vitamin C
6%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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