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.
Calories 151 Calories from Fat 12
% Daily Value*
Total Fat 2 g2.3%
Saturated Fat 0.83 g4.2%
Trans Fat 0 g
Cholesterol 5.2 mg1.7%
Sodium 45.6 mg1.9%
Total Carbohydrates 29 g9.8%
Dietary Fiber 2.1 g8.5%
Sugars 2.2 g
Protein 6 g12.7%
Vitamin A 1.9% Vitamin C 48.2%
Calcium 15% Iron 6.6%
*Based on a 2000 Calorie diet