Name: Double-Cheese Double-Baked Potatoes
Ingredients: 4 lg Idaho baking potatoes; baked; 1 c Part-skim ricotta cheese; 1/4 c Grated parmesan cheese; 2 tb Low-fat or skim milk; 1 tb Freshly chopped basil or 1 teaspoon dried basil; 1/2 ts Salt; 1/4 ts Black pepper; Nonstick cooking spray

CATEGORY	CUISINE	TAG	YIELD
Dairy		Potatoes, Luncheon	4	Servings

INGREDIENTS

4	lg	Idaho baking potatoes; baked
1	c	Part-skim ricotta cheese
1/4	c	Grated parmesan cheese
2	tb	Low-fat or skim milk
1	tb	Freshly chopped basil or 1 teaspoon dried basil
1/2	ts	Salt
1/4	ts	Black pepper
		Nonstick cooking spray

INSTRUCTIONS

1. Preheat oven to 450°F.
2. Cut off 1/2 inch from long side of each potato. Scoop cooked potato into
bowl, leaving 1/4-inch-thick shell. With fork or potato masher, mash cooked
potato in bowl; beat in ricotta, Parmesan, milk, basil, salt and pepper.
Spoon mixture into potato shells, dividing evenly and heaping filling if
necessary.
3. Lightly spray cookie sheet with nonstick cooking spray; place stuffed
potatoes on cookie sheet. Bake until golden brown, about 15 minutes.
Variation: Halve baked potatoes lengthwise; scoop out pulp, leaving thin
shells. Make filling as above; spoon filling back into each potato half
dividing evenly. If using a microwave instead of cooking stuffed potatoes
in conventional oven, place potatoes on microwave serving plate. Microwave
on Medium until heated through, about 8 to 10 minutes.
Makes 4 servings. Preparation time: About 15 minutes. Cooking time: About
15    minutes.
Per serving: About 252 cal, 7 g pro, 35 g car, 7 g fat, 25% cal from fat,
23 mg cholesterol, 478 mg sod, 4 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: Low-Fat Meals, Woman's Day, 4/96
Posted to MC-Recipe Digest V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on
Nov 09, 1997

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