Yield: 4 Servings
|4 larges||Idaho baking potatoes; baked|
|1 cup||Part-skim ricotta cheese|
|¼ cup||Grated parmesan cheese|
|2 tablespoons||Low-fat or skim milk|
|1 tablespoon||Freshly chopped basil or 1 teaspoon dried basil|
|¼ teaspoon||Black pepper|
|Nonstick cooking spray|
1. Preheat oven to 450°F.
2. Cut off ½ inch from long side of each potato. Scoop cooked potato into bowl, leaving ¼-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@...> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #897 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997