Low-Fat Stuffed Potatoes Recipe

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Low-Fat Stuffed Potatoes Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Low-Fat Stuffed Potatoes in Country Woman January/February 1999, p36

Nutritional Facts

1 each: 120 calories, 2g fat (0 saturated fat), 8mg cholesterol, 140mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

  • 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
  1. 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.
  2. 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.
  3. Bake, uncovered, at 375° for 20-30 minutes or until heated through. Yield: 8 servings.
Originally published as Low-Fat Stuffed Potatoes in Country Woman January/February 1999, p36

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