Red Potatoes Stuffed With Cheese
|Red potatoes||2 Pound (About 10 Pieces)|
|Fat free ricotta cheese||1⁄2 Cup (8 tbs)|
|Finely shredded reduced fat sharp cheddar cheese||1 Ounce (1/4 Cup)|
|Fat free plain yogurt||1⁄3 Cup (4.8 tbs)|
|Crushed pink peppercorns||To Taste|
Preheat the oven to 350°.
Scrub the potatoes and pat dry.
Using a fork, prick the potatoes.
Bake about 45 minutes or until tender.
Cut the potatoes lengthwise into quarters (you will have a total of 40 wedges).
Scoop out the pulp with a small spoon, leaving a sturdy, firm shell.
Transfer the potato pulp to a food processor or blender.
Add the ricotta cheese, cheddar cheese and yogurt.
Blend or process until smooth.
If desired, spoon the potato mixture into a pastry bag fitted with a large star- or round-shaped pastry tip.
Pipe or spoon a dollop of the mixture into each potato shell.
Place the filled shells on a cookie sheet and bake about 15 minutes or until heated through.
If desired, sprinkle with the crushed pink peppercorns and top with the chives to garnish.