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Ingredients
- 5 lrg baking potatoes
- 4 c. minced cabbage - (1/2 small head)
- 1 c. minced leeks
- Â Â Nonstick cooking spray
- 1/4 c. chicken broth
- Â Â Salt to taste
- 1/2 c. nonfat lowfat milk warmed
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. melted butter
- Â Â Paprika to taste
- Â Â Minced chives for garnish
Directions
- Scrub potatoes beneath cool running water and pat dry with paper towels. Pierce each potato several times with fork. Bake at 425 degrees till potatoes are fork tender, about 1 hour.
- While potatoes bake, saute/fry cabbage and leeks in skillet coated with nonstick cooking spray over medium heat till vegetables begin to wilt, about 2 min. Add in chicken broth. Cover and steam till cabbage turns bright green and tender, about 10 min. Season with 1/2 tsp. salt.
- Remove potatoes from oven and cut horizontal slice off top third of each potato. Scoop pulp from potatoes into bowl, leaving shells about 1/4-inch thick. Scoop pulp from tops of potatoes and add in to bowl.
- Process potato pulp through potato ricer. Stir in lowfat milk. Add in cabbage and leeks. Season to taste with salt and pepper. Spoon potato mix into 4 shells, dividing proportionately.
- Brush tops of potatoes with melted butter, then sprinkle with dash paprika and bake at 425 degrees till tops are lightly browned, 20 to 25 min. Garnish with chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 29 | 9% |
| Total Fat 3.37g | 4% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 80mg | 3% |
| Potassium 1616mg | 46% |
| Total Carbs 66.2g | 18% |
| Dietary Fiber 9.7g | 32% |
| Sugars 5.42g | 4% |
| Protein 8.28g | 13% |
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