Mushroom-Stuffed Potatoes

• 4 large baking potatoes
• 2 cup Neufchatel, light cream cheese, or nondairy cream cheese
• 1 tablespoon light olive oil
• 1 large onion, chopped
• 8 ounces white or cremini mushrooms, sliced
• Salt and freshly ground pepper to taste

1. Bake or microwave the potatoes until done but still firm.
2. When cool enough to handle, cut each in half lengthwise.
3. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
4. Transfer the scooped-out potato to a mixing bowl and mash it coarsely.
5. Stir in the Neufchatel.
6. Heat the oil in a medium skillet.
7. Add the onion and saute over medium heat until golden.
8. Add the mushrooms, cover, and cook until they are done to your liking, stirring occasionally.
9. Combine the mushroom mixture, including the liquid with the mashed potato in the mixing bowl.
10. Season with salt and pepper and stir well to combine.
11. Stuff the mixture back into the potato shells.
12. Heat as needed in the microwave or in a preheated 400F oven, and serve.
13. Calories: 214
14. Total Fat: 6g
15. Protein: 4g
16. Carbohydrate: 33g
17. Cholesterol: 13mg
18. Sodium: 67mg

baking potatoes, light cream cheese, light olive oil, onion, white, salt

Taken from www.epicurious.com/recipes/food/views/mushroom-stuffed-potatoes-372880 (may not work)