Ricotta-Stuffed Potato Boats
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Active Time: 20 Minutes
Total Time: 1 Hour 35 Minutes
Yield: Makes 4 servings
RECIPE INGREDIENTS
4 Idaho potatoes, scrubbed clean and poked a few times on each side with the tines of a fork
1/4 cup minced onion
4 cloves garlic, minced
1/2 pound low-fat ricotta cheese
1/4 cup low-fat sour cream or plain low-fat yogurt
1/4 cup fresh basil, chopped
1 bell pepper, chopped
4 teaspoons parmesan cheese
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DIRECTIONS
Preheat the oven to 375 degrees F.
Place the potatoes on the oven rack and bake until fork tender, about 1 hour. Set aside until they cool to a point where they are easy to handle.
In a small, nonstick skillet, sauté the onion with the garlic until barely browned.
In a large bowl, combine the onion and garlic with the ricotta, sour cream or yogurt, basil, and bell pepper. Stir until blended.
Cut a 1/2-inch slice off one end of each potato. Leaving a 1/2-inch wall on the sides and bottoms of the potato, scoop out the flesh. Add the potato flesh to the bowl with the other ingredients. Mix well, eliminating most of the lumps.
Fill the potato boats with the potato-cheese mixture and place on a baking tray or cookie sheet. Top each with 1 teaspoon of the Parmesan cheese and bake until the tops are lightly browned, about 15 to 20 minutes.
Rate/Review this Recipe
Active Time: 20 Minutes
Total Time: 1 Hour 35 Minutes
Yield: Makes 4 servings
RECIPE INGREDIENTS
4 Idaho potatoes, scrubbed clean and poked a few times on each side with the tines of a fork
1/4 cup minced onion
4 cloves garlic, minced
1/2 pound low-fat ricotta cheese
1/4 cup low-fat sour cream or plain low-fat yogurt
1/4 cup fresh basil, chopped
1 bell pepper, chopped
4 teaspoons parmesan cheese
You May Also Like
Similar
Chocolate Coated Almonds
See More Similar Recipes »
DIRECTIONS
Preheat the oven to 375 degrees F.
Place the potatoes on the oven rack and bake until fork tender, about 1 hour. Set aside until they cool to a point where they are easy to handle.
In a small, nonstick skillet, sauté the onion with the garlic until barely browned.
In a large bowl, combine the onion and garlic with the ricotta, sour cream or yogurt, basil, and bell pepper. Stir until blended.
Cut a 1/2-inch slice off one end of each potato. Leaving a 1/2-inch wall on the sides and bottoms of the potato, scoop out the flesh. Add the potato flesh to the bowl with the other ingredients. Mix well, eliminating most of the lumps.
Fill the potato boats with the potato-cheese mixture and place on a baking tray or cookie sheet. Top each with 1 teaspoon of the Parmesan cheese and bake until the tops are lightly browned, about 15 to 20 minutes.
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