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Twice-Baked Potatoes

January/February 1999, EatingWell Fast & Flavorful Meatless Meals (2011)

Your rating: None Average: 4.3 (3 votes)

Our slimmed down version of twice-baked potatoes make a sophisticated side dish or a meal on their own—paired with a simple green salad.


Twice-Baked Potatoes Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 2 large russet potatoes
  • 1/2 cup low-fat cottage cheese
  • 1 large egg yolk
  • 2 scallions, chopped
  • 1 1/2 tablespoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  1. Preheat oven to 400°F.
  2. Bake potatoes. Halve lengthwise and scoop out flesh, leaving a 1/4-inch shell.
  3. Puree cottage cheese and egg yolk in a food processor. Add potato flesh, scallions, dill, salt and pepper; pulse until just blended. Mound filling into potato skins and place in a baking dish. Bake until heated through, 20 to 30 minutes.

Nutrition

Per serving: 182 calories; 2 g fat (1 g sat, 1 g mono); 52 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 8 g protein; 4 g fiber; 430 mg sodium; 873 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Potassium (25% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 lean meat


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