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
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Taijul Aahmed
[email protected]I've made these potatoes several times and they always turn out great. They're a great side dish for any occasion.
Umme farwa
[email protected]These potatoes were delicious! I used a variety of cheeses and they melted together perfectly.
Mohamed m Sillah
[email protected]I made these potatoes for a party and they were a big hit! Everyone loved them.
Maylee Hernandez
[email protected]These potatoes were easy to make and turned out great! I will definitely be making them again.
yeasmin tonny
[email protected]The potatoes were a bit bland. I think I'll add more salt and pepper next time.
Rana Ali Kingaa
[email protected]These potatoes were a little dry for my taste. I think I'll add more milk or butter next time.
Wyatt Anthony
[email protected]I love that this recipe is low-fat. It's a great way to enjoy twice-baked potatoes without all the guilt.
Abioye Oluwatimileyin
[email protected]These were so good! I made them for my family and they all loved them. Even my picky eater ate them without complaint.
Asim Asim
[email protected]I've made these potatoes several times and they always turn out great. They're a great side dish for any occasion.
muhaib khan
[email protected]These potatoes were delicious! I used a variety of cheeses, including cheddar, mozzarella, and Parmesan, and they melted together perfectly. The potatoes were also very creamy and fluffy.
TALLIA HORNAK
[email protected]I made these potatoes for a potluck and they were a huge success! Everyone loved them.
Elizabeth Richmond
[email protected]These twice-baked potatoes were a hit at my dinner party! They were creamy, cheesy, and had a crispy outer shell. I will definitely be making them again.