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Low-Fat Stuffed Potatoes

 Low-Fat Stuffed Potatoes
These stuffed potatoes may be low in fat, but they're loaded with flavor! Two kinds of cheese make them extra-creamy.—Marcia Mundell, Bennett, Colorado
8 ServingsPrep: 10 min. Bake: 1 hour 25 min.

Ingredients

  • 4 medium russet potatoes
  • 1 cup (8 ounces) fat-free cottage cheese
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 3 tablespoons fat-free plain yogurt
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1 tablespoon reduced-fat mayonnaise
  • 1 tablespoon prepared mustard
  • 1 tablespoon minced chives
  • Pepper and cayenne pepper to taste
  • Paprika

Directions

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until
  • tender. When cool enough to handle, cut each potato in half
  • lengthwise. Scoop out the pulp, leaving thin shells.
  • In a small bowl, mash the pulp with the cottage cheese, cheddar
  • cheese, yogurt, dill, mayonnaise, mustard, chives, pepper and
  • cayenne. Spoon into potato shells. Sprinkle with paprika. Place on a
  • baking sheet.
  • Bake, uncovered, at 375° for 20-30 minutes or until heated
  • through.
  • Yield: 8 servings.

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Low-Fat Stuffed Potatoes (continued)

Nutritional Facts: One serving equals 120 calories, 2 g fat (0 saturated fat), 8 mg cholesterol, 140 mg sodium, 17 g carbohydrate, 0 fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.