Red Potatoes Stuffed With Cheese Recipe
Ingredients
| Red potatoes | 10 | |
| 1/2 cup fat-free ricotta cheese | ||
| Sharp cheddar cheese | 1/4 Cup (16 tbs) | |
| 1/4 cup fat-free plain yogurt | ||
| Crushed pink peppercorns (optional) | ||
Directions
Preheat the oven to 350°.
Scrub the potatoes and pat dry.
Using a fork, prick the potatoes.
Bake about 45 minutes or until tender.
Cut the potatoes lengthwise into quarters (you will have a total of 40 wedges).
Scoop out the pulp with a small spoon, leaving a sturdy, firm shell.
Transfer the potato pulp to a food processor or blender.
Add the ricotta cheese, cheddar cheese and yogurt.
Blend or process until smooth.
If desired, spoon the potato mixture into a pastry bag fitted with a large star- or round-shaped pastry tip.
Pipe or spoon a dollop of the mixture into each potato shell.
Place the filled shells on a cookie sheet and bake about 15 minutes or until heated through.
If desired, sprinkle with the crushed pink peppercorns and top with the chives to garnish.
Scrub the potatoes and pat dry.
Using a fork, prick the potatoes.
Bake about 45 minutes or until tender.
Cut the potatoes lengthwise into quarters (you will have a total of 40 wedges).
Scoop out the pulp with a small spoon, leaving a sturdy, firm shell.
Transfer the potato pulp to a food processor or blender.
Add the ricotta cheese, cheddar cheese and yogurt.
Blend or process until smooth.
If desired, spoon the potato mixture into a pastry bag fitted with a large star- or round-shaped pastry tip.
Pipe or spoon a dollop of the mixture into each potato shell.
Place the filled shells on a cookie sheet and bake about 15 minutes or until heated through.
If desired, sprinkle with the crushed pink peppercorns and top with the chives to garnish.
Chef
