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Ingredientes
- 4 lrg Idaho baking potatoes, baked
- 1 c. Part-skim ricotta cheese
- 1/4 c. Grated parmesan cheese
- 2 Tbsp. Low-fat or possibly skim lowfat milk
- 1 Tbsp. Freshly minced basil or possibly 1 tsp. dry basil
- 1/2 tsp Salt
- 1/4 tsp Black pepper Nonstick cooking spray
Direcciones
- 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 possibly potato masher, mash cooked potato in bowl; beat in ricotta, Parmesan, lowfat milk, basil, salt and pepper.
- Spoon mix into potato shells, dividing proportionately and heaping filling if necessary.
- 3. Lightly spray cookie sheet with nonstick cooking spray; place stuffed potatoes on cookie sheet. Bake till golden, about 15 min.
- Variation: Halve baked potatoes lengthwise; scoop out pulp, leaving thin shells. Make filling as above; spoon filling back into each potato half dividing proportionately. If using a microwave instead of cooking stuffed potatoes in conventional oven, place potatoes on microwave serving plate. Microwave on Medium till heated through, about 8 to 10 min.
- Makes 4 servings.
- Preparation Time: About 15 min.
- Cooking Time: About15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 19 | 8% |
| Total Fat 2.12g | 3% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 406mg | 17% |
| Potassium 1187mg | 34% |
| Total Carbs 49.08g | 13% |
| Dietary Fiber 6.1g | 20% |
| Sugars 2.61g | 2% |
| Protein 8.28g | 13% |
