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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Kavidi Kavididesilva
[email protected]I'm surprised this recipe is still online.
Abdur Rohman
[email protected]This recipe should be taken down from the internet.
Mukamilkhan5055 Khan
[email protected]I'm not sure how this recipe got so many good reviews.
TheOringnalAnime
[email protected]These potatoes are the worst thing I have ever eaten in my life.
Mir Mehraj
[email protected]I would not feed these potatoes to my worst enemy.
Faisal Hadil
[email protected]These potatoes were so bad, I had to throw them away.
Orca Bite
[email protected]I've had better twice-baked potatoes from the frozen food section.
Tezzurai
[email protected]I'm not sure what went wrong, but these potatoes were a complete disaster.
Sariah Tellez
[email protected]These potatoes were a waste of time and ingredients.
Mtawelanga Joel
[email protected]I would not recommend this recipe.
Ishuque Shaikh
[email protected]These potatoes were bland and tasteless.
Kumi
[email protected]I followed the recipe exactly, but my potatoes didn't turn out as good as the ones in the picture.
Bradley Ndlovu
[email protected]These potatoes were a bit dry, but they still tasted good.
Blessing Kaniki
[email protected]I've made twice-baked potatoes before, but this recipe is by far the best. The potatoes were so fluffy and the filling was so flavorful.
Amy Williams
[email protected]These potatoes were a bit more work than I expected, but they were worth it. They were so good!
Stephanie Ibizugbe
[email protected]I wasn't sure how twice-baked potatoes would turn out, but I was pleasantly surprised. They were delicious and I will definitely be making them again.
Jaden Mallory
[email protected]These potatoes were easy to make and turned out perfectly. I will definitely be making them again.
Crystol Shimko
[email protected]I love that this recipe is low-fat, but it still tastes indulgent. The potatoes are so fluffy and the filling is so cheesy and flavorful.
Manjesh Majhi
[email protected]I made these potatoes for a potluck and they were gone in minutes! I will definitely be making them again.
Earl Smith
[email protected]These twice-baked potatoes were a hit at my dinner party! Everyone loved the crispy skin and the creamy, flavorful filling.