|
Twice Baked Potatoes
4 medium to large baking potatoes (about 9 ounces each)
½ cup no trans-fat margarine spread
1 cup nonfat or 1% milk
1 16-ounce light ricotta cheese, or 1 to 2% cottage cheese
¼ cup parmesan cheese, grated
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
½ cup diced green onions
½ cup diced fresh tomatoes
¼ teaspoon paprika
Scrub potatoes and pierce several times with a fork. Bake for 1 hour at 450 degrees or until soft when lightly pressed with a pot holder.
Cut potatoes in half lengthwise. Carefully scoop out each potato half into mixing bowl.
Arrange potato skins on aluminum foil-lined baking sheet.
Add margarine and milk to potatoes. Beat with electric mixer until smooth. Add ricotta, Parmesan and seasonings. Blend until smooth. Fold in green onions and tomatoes, if desired. Spoon into potato skins. Sprinkle with paprika.
Bake at 375 degrees for 30 minutes or until slightly browed on top.
270 calories; 11g fat; 3.7g unsaturated fat; 6mg cholesterol
|
|
 |
