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

Directions
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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