| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Luncheon, Potatoes | 4 | Servings | |
INGREDIENTS
| 4 | Idaho baking potatoes, baked | |
| 1 | c | Part-skim ricotta cheese |
| 1/4 | c | Grated parmesan cheese |
| 2 | T | Low-fat or skim milk |
| 1 | T | Freshly chopped basil or 1 |
| teaspoon dried basil | ||
| 1/2 | t | Salt |
| 1/4 | t | Black pepper |
| Nonstick cooking spray |
INSTRUCTIONS
Preheat oven to 450°F. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 68
Total Fat: 7.8g
Cholesterol: 26.8mg
Sodium: 496mg
Potassium: 297.5mg
Carbohydrates: 7.4g
Fiber: 3g
Sugar: <1g
Protein: 12.3g