Double-Cheese Double-Baked Potatoes

* Exported from MasterCook *

Double-Cheese Double-Baked Potatoes

Recipe By : Low-Fat Meals, Woman's Day, 4/96
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Luncheon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large idaho baking potatoes -- baked
1 cup part-skim ricotta cheese
1/4 cup grated parmesan cheese
2 tablespoons low-fat or skim milk
1 tablespoon freshly chopped basil
--or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
nonstick cooking spray

1. Preheat oven to 450°F.

2. Cut off 1/2 inch from long side of each potato. Scoop cooked potato into
bowl, leaving 1/4-inch-thick shell. With fork or potato masher, mash cooked
potato in bowl; beat in ricotta, Parmesan, milk, basil, salt and pepper.
Spoon mixture into potato shells, dividing evenly and heaping filling if
necessary.

3. Lightly spray cookie sheet with nonstick cooking spray; place stuffed
potatoes on cookie sheet. Bake until golden brown, about 15 minutes.

Variation: Halve baked potatoes lengthwise; scoop out pulp, leaving thin
shells. Make filling as above; spoon filling back into each potato half
dividing evenly. If using a microwave instead of cooking stuffed potatoes
in conventional oven, place potatoes on microwave serving plate. Microwave
on Medium until heated through, about 8 to 10 minutes.

Makes 4 servings. Preparation time: About 15 minutes. Cooking time: About
15 minutes.

Per serving: About 252 cal, 7 g pro, 35 g car, 7 g fat, 25% cal from fat,
23 mg cholesterol, 478 mg sod, 4 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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