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Red Potatoes Stuffed With Cheese Recipe
|Red potatoes||2 Pound (About 10 Pieces)|
|Fat free ricotta cheese||1⁄2 Cup (8 tbs)|
|Finely shredded reduced fat sharp cheddar cheese||1 Ounce (1/4 Cup)|
|Fat free plain yogurt||1⁄4 Cup (4 tbs)|
|Crushed pink peppercorns||To Taste|
Calories 151 Calories from Fat 12
% Daily Value*
Total Fat 2 g2.3%
Saturated Fat 0.83 g4.2%
Trans Fat 0 g
Cholesterol 5.2 mg
Sodium 45.6 mg1.9%
Total Carbohydrates 29 g9.8%
Dietary Fiber 2.1 g8.5%
Sugars 2.2 g
Protein 6 g12.7%
Vitamin A 1.9% Vitamin C 48.2%
Calcium 15% Iron 6.6%
*Based on a 2000 Calorie diet
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.