LOW-FAT TWICE-BAKED POTATOES
Ricotta cheese gives twice-baked potatoes a creamy taste without adding fat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Bake potatoes until tender, 50 to 60 minutes. Make a cut lengthwise along top of each about four inches long. Using a melon baller, remove flesh of each potato; transfer to medium bowl. Reserve skins. Pass potatoes through a ricer or food mill into a medium bowl.
- Heat oil in a nonstick skillet over medium-low heat. Add garlic and shallots; saute, stirring frequently, 6 to 8 minutes. Stir half the garlic and shallots into riced potatoes. Set remaining half aside in skillet.
- In a food processor, puree ricotta until smooth; mix into riced potatoes along with milk, 1 teaspoon salt, and 1/8 teaspoon pepper. Fill potato skins with cheese-and-potato mixture until brimming over edges. Transfer to baking sheet; place in oven until heated through, about 15 minutes.
- Return remaining garlic and shallots to medium heat. Add tomatoes, remaining 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, tossing until tomatoes are warm, about 3 minutes. Stir in 1/2 tablespoon marjoram; cook 1 minute. Spoon 3 tablespoons tomato mixture over each potato; garnish with remaining 1/2 tablespoon marjoram.
Nutrition Facts : Calories 313 g, Cholesterol 3 g, Fat 4 g, Fiber 844 g, Protein 11 g, Sodium 844 g
LOW FAT TWICE BAKED POTATOES
Make and share this Low Fat Twice Baked Potatoes recipe from Food.com.
Provided by Richard-NYC
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut baked potato in half lenghtwise and scoop out flesh--leaving a 1/4 in border.
- Mash potato with all ingredients except paprika until smooth and creamy.
- Spoon mixture into reserved potato skins.
- Sprinkle with paprika.
- Bake at 350 about 25 minutes until hot and golden brown on top.
LOW-FAT TWICE BAKED POTATOES
Make and share this Low-Fat Twice Baked Potatoes recipe from Food.com.
Provided by Soon2BeRN
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Scrub potatoes and dry.
- Wrap each potato in plastic wrap and microwave potatoes for 13-15 minutes.
- Preheat oven to 350.
- Carefully unwrap potatoes when done and cut lengthwise. With a spoon, scoop out insides leaving skins intact.
- In a medium bowl, add milk, sour cream, and butter to potatoes and mash. Then add cheese, bacon bits, and salt and pepper to taste. Mix.
- Divide potato mixture evenly into potato skins. Place on a baking sheet and bake 20-30 minutes.
Nutrition Facts : Calories 105.8, Fat 4.2, SaturatedFat 2.6, Cholesterol 8.8, Sodium 44.5, Carbohydrate 15.3, Fiber 1.2, Sugar 1.6, Protein 2.1
LOW-FAT TWICE BAKED POTATOES
Make and share this Low-Fat Twice Baked Potatoes recipe from Food.com.
Provided by JelsMom
Categories Potato
Time 2h5m
Yield 2 potatoes, 2 serving(s)
Number Of Ingredients 9
Steps:
- Wrap potatoes in foil & bake at 375°F for 45 minutes. Turn over & bake another 45 minutes. Do not squeeze--use fork to test for doneness.
- Remove from oven and cool 10 minutes.
- Hold with towel (potatoes will still be hot), and slice top off each potato.
- Scoop out insides and place in large bowl.
- Add kosher salt and pepper, mash with potato masher.
- Add sour cream, margarine, bacon, half and half, & cheese.
- Return mixture to potato shells.
- When ready to serve, re-bake at 425°F for 20 to 25 minutes until golden brown.
- Remove from oven, sprinkle with flaked salt, & serve.
Nutrition Facts : Calories 391.9, Fat 7, SaturatedFat 3.7, Cholesterol 23.1, Sodium 1136.6, Carbohydrate 69.7, Fiber 8.4, Sugar 4.7, Protein 14.3
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