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Roasted Potatoes Parmesan Recipe
|Red thin skinned potatoes||16 Small, scrubbed|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Plain low fat yogurt||1⁄3 Cup (5.33 tbs)|
|Minced green onion/Chives||2 Tablespoon|
Serving size: Complete recipe
Calories 2143 Calories from Fat 148
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 8.9 g44.5%
Trans Fat 0 g
Cholesterol 41.1 mg
Sodium 856.9 mg35.7%
Total Carbohydrates 446 g148.8%
Dietary Fiber 47.4 g189.6%
Sugars 33.7 g
Protein 72 g144.1%
Vitamin A 24.8% Vitamin C 401.5%
Calcium 89.4% Iron 116.5%
*Based on a 2000 Calorie diet
Arrange in a single layer in a shallow baking pan.
Bake in a 375° oven until tender when pierced (about 1 hour).
Let cool slightly.
In a small bowl, mix cheese, yogurt, and onion.
To fill potatoes, cut each in half.
Scoop out a small depression from center of cut side of each potato half.
Set halves, cut sides up, in a shallow rimmed baking pan (if necessary, trim a sliver from rounded side of potato halves to steady them).
Spoon cheese mixture into potato halves.
Sprinkle generously with paprika.
Bake in a 350° oven until heated through