Best 2 Low Fat Twice Baked Potatoes Recipes
Twice-baked potatoes are a delectable culinary creation that elevates the humble potato to a gourmet indulgence. Originating in the kitchens of resourceful home cooks, this dish has gained widespread popularity for its delightful combination of crispy skin, fluffy interior, and endless flavor possibilities.
This versatile dish can be tailored to suit various dietary preferences and taste buds. The recipe provided offers a low-fat version that caters to health-conscious individuals without compromising on taste. For those seeking a more indulgent experience, there's an indulgent variation that incorporates butter, sour cream, and cheese for a rich and creamy filling. Additionally, a vegetarian option is available for those who prefer a meatless meal, featuring a savory filling of roasted vegetables and herbs.
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.
Tips:
- Use russet potatoes: Russet potatoes are the best choice for twice-baked potatoes because they have a high starch content, which makes them fluffy and light.
- Bake the potatoes until they are fork-tender: This will ensure that they are cooked through but not overcooked.
- Let the potatoes cool slightly before handling them: This will prevent them from breaking apart.
- Scoop out the potato flesh carefully: Leave a thin layer of potato flesh around the edges of the skin to prevent them from becoming too crispy.
- Mash the potato flesh with a potato masher or ricer: This will help to create a smooth and creamy filling.
- Add your desired fillings and seasonings: Be creative and experiment with different flavors. Some popular fillings include cheese, bacon, sour cream, and chives.
- Bake the potatoes until they are heated through: This will take about 15 minutes.
- Serve immediately: Twice-baked potatoes are best enjoyed hot and fresh.
Conclusion:
Twice-baked potatoes are a delicious and versatile side dish that can be enjoyed for any occasion. They are easy to make and can be customized to your liking. So next time you're looking for a new side dish to try, give twice-baked potatoes a try!
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