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Twice Baked Potatoes Recipe
|Fat free cottage cheese||1 Cup (16 tbs)|
|Fat free plain yogurt||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Finely shredded reduced fat sharp cheddar cheese||3 Ounce (3/4 Cup)|
Calories 212 Calories from Fat 54
% Daily Value*
Total Fat 7 g10.7%
Saturated Fat 3.8 g19%
Trans Fat 0 g
Cholesterol 24.1 mg
Sodium 258.4 mg10.8%
Total Carbohydrates 27 g9%
Dietary Fiber 3.1 g12.4%
Sugars 3.1 g
Protein 12 g24.4%
Vitamin A 18.2% Vitamin C 59.9%
Calcium 20.3% Iron 9.2%
*Based on a 2000 Calorie diet
Using a fork, prick the potatoes.
Bake for 40 to 50 minutes or until tender.
Cut the potatoes in half lengthwise.
Scoop out the pulp, leaving thin shells.
Set the pulp and shells aside.
In a food processor, process the cottage cheese, yogurt and parsley until smooth.
Add the potato pulp and process again until smooth.
Divide the mixture among the potato shells.
Place the filled shells on a cookie sheet.
If necessary, bake about 10 minutes to heat through.
Top with the cheddar cheese and bake about 5 minutes or until the cheese melts.
If desired, sprinkle with paprika.