Recipe - Double-Cheese Double-Baked Potatoes

4 lg Idaho baking potatoes; baked
1 cup Partskim ricotta cheese
One fourth cup Grated parmesan cheese
2 tablespoon Lowfat or skim milk
1 tablespoon Freshly chopped basil or 1
teaspoon dried basil
One half teaspoon Salt
One fourth teaspoon Black pepper
Nonstick cooking spray

1. Preheat oven to 450°F.

2. Cut off One half inch from long side of each potato. Scoop cooked potato into
bowl, leaving 1/4inchthick shell. With fork or potato masher, mash cooked
potato in bowl; beat in ricotta, Parmesan, milk, basil, salt and pepper.
Spoon mixture into potato shells, dividing evenly and heaping filling if
necessary.

3. Lightly spray cookie sheet with nonstick cooking spray; place stuffed
potatoes on cookie sheet. Bake until golden brown, about 15 minutes.

Variation: Halve baked potatoes lengthwise; scoop out pulp, leaving thin
shells. Make filling as above; spoon filling back into each potato half
dividing evenly. If using a microwave instead of cooking stuffed potatoes
in conventional oven, place potatoes on microwave serving plate. Microwave
on Medium until heated through, about 8 to 10 minutes.

Makes 4 servings. Preparation time: About 15 minutes. Cooking time: About
15 minutes.

Per serving: About 252 cal, 7 g pro, 35 g car, 7 g fat, 25% cal from fat,
23 mg cholesterol, 478 mg sod, 4 g fiber.

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: LowFat Meals, Woman's Day, 4/96

Posted to MCRecipe Digest V1 #897 by 4paws@netrax.net (ShermeyerGail) on
Nov 09, 1997