Posted by: Duke Raleigh Hospital | May 15, 2012

(Healthfully) Stuffed Baked Potatoes

A delicious rainy day recipe that combines the perfect amount of comfort with health! Who knew a low-fat, low- cholesterol, low-sodium treat could taste so good?

Nutrition Facts

Serving Size ½ potato each
Calories 113
Total Fat 3 g
Saturated Fat less than 1 g
Cholesterol 1 mg
Sodium 136 mg

Servings and Times

Servings 8

Ingredients and Preparation  

Ingredients Measures
Medium baking potatoes 4
Low-fat (1%) cottage cheese ¾ cup
Low-fat (1%) milk ¼ cup
Soft margarine 2 tablespoons
Dill weed 1 teaspoon
Herb seasoning ¾ teaspoon
Hot pepper sauce 4-6 drops
Grated parmesan cheese 2 teaspoon

1. Prick potatoes with fork. Bake at 425ºF for 60 minutes or until fork is easily inserted.
2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about ½ inch of pulp inside shell. Mash pulp in large bowl.
3. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.
4. Sprinkle top with ¼ teaspoon parmesan cheese.
5. Place on baking sheet and return to oven. Bake for 15-20 minutes or until tops are golden brown.

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