Reviews Add Rating & Review
Back to Low-Fat Twice-Baked Potatoes All Reviews for Low-Fat Twice-Baked Potatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Low-Fat Twice-Baked Potatoes Recipe Summary Servings: 6
Ingredients Ingredient Checklist 6 Idaho potatoes (8 ounces each) 1 tablespoon olive oil 4 small cloves garlic, minced 8 medium shallots, minced (2/3 cup) 6 tablespoons nonfat ricotta cheese 6 tablespoons skim milk 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 4 ripe medium tomatoes, seeded, cut into 1/4-inch dice 1 tablespoon roughly chopped fresh marjoram (basil or oregano can be substituted)
Gallery Low-Fat Twice-Baked Potatoes
Recipe Summary Servings: 6
Gallery
Low-Fat Twice-Baked Potatoes
Low-Fat Twice-Baked Potatoes
Low-Fat Twice-Baked Potatoes
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 6 Idaho potatoes (8 ounces each) 1 tablespoon olive oil 4 small cloves garlic, minced 8 medium shallots, minced (2/3 cup) 6 tablespoons nonfat ricotta cheese 6 tablespoons skim milk 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 4 ripe medium tomatoes, seeded, cut into 1/4-inch dice 1 tablespoon roughly chopped fresh marjoram (basil or oregano can be substituted)
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Low-Fat Twice-Baked Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Low-Fat Twice-Baked Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
