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Red Potatoes Stuffed With Cheese

chef.cristian's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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