Best 2 Low Fat Twice Baked Potatoes Recipes
Twice baked potatoes are a classic comfort food, but the traditional recipe can be quite high in calories and fat. It doesn't have to be that way, though! With a few simple swaps and modifications, you can create a twice baked potato that is delicious and satisfying without compromising flavor or texture. This recipe uses low-fat ingredients like skim milk, nonfat Greek yogurt, and low-fat cheese to create a dish that is both light and flavorful.
Here are our top 2 tried and tested recipes!
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:
- Select the right potatoes: Russet potatoes are the best choice for twice-baked potatoes because they have a high starch content, which makes them fluffy and light.
- Pierce the potatoes before baking: This will help them cook evenly and prevent them from exploding.
- Bake the potatoes until they are tender: The potatoes should be cooked through but still firm enough to hold their shape.
- Let the potatoes cool slightly before scooping out the flesh: This will make it easier to handle the potatoes and prevent them from breaking.
- Use a potato ricer or food mill to mash the potato flesh: This will give you a smooth and creamy filling.
- Add your favorite mix-ins: Common mix-ins for twice-baked potatoes include cheese, bacon, sour cream, chives, and butter. Be creative and experiment with different flavors.
- Bake the potatoes again until they are heated through: This will allow the flavors to meld and the potatoes to become golden brown.
Conclusion:
Twice-baked potatoes are a delicious and versatile dish that can be enjoyed as a main course or side dish. They are perfect for potlucks, parties, and holiday gatherings. With a little planning and preparation, you can easily make twice-baked potatoes at home that are just as good as the ones you get at a restaurant.
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