Low Fat Stuffed Potatoes Recipes

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LOW-FAT SCALLOPED POTATOES



Low-Fat Scalloped Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Yield 6-8 servings

Number Of Ingredients 9

2 tablespoons unsalted butter, plus more for the dish
Kosher salt
3 pounds Yukon gold potatoes, peeled and thinly sliced
2 tablespoons all-purpose flour
1 cup low-fat milk (1%), at room temperature
1 cup whole milk, at room temperature
Freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup grated gruyere cheese

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 3-quart flameproof baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.
  • Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
  • Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 290, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 22 milligrams, Sodium 546 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 10 grams

LOW-FAT STUFFED MUSHROOMS



Low-Fat Stuffed Mushrooms image

"I first tasted these fun mushroom appetizers at a support group meeting for diabetics," says Beth Ann Howard of Verona, Pennsylvania. "I couldn't believe how yummy they were. Since then, I've shared the recipe with friends and co-workers."

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 pound large fresh mushrooms
3 tablespoons seasoned bread crumbs
3 tablespoons fat-free sour cream
2 tablespoons grated Parmesan cheese
2 tablespoons minced chives
2 tablespoons reduced-fat mayonnaise
2 teaspoons balsamic vinegar
2 to 3 drops hot pepper sauce, optional

Steps:

  • Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use). In a bowl, combine the bread crumbs, sour cream, Parmesan cheese, chives, mayonnaise, vinegar, hot pepper sauce if desired and reserved mushroom stems; mix well., Place mushroom caps on a baking sheet coated with cooking spray; stuff with crumb mixture. Broil 4-6 in. from the heat for 5-7 minutes or until lightly browned.

Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 173mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

STUFFED BAKED POTATOES



Stuffed Baked Potatoes image

Provided by Jane E. Brody

Categories     side dish

Time 1h15m

Yield 6 servings; each potato has about 115 calories

Number Of Ingredients 5

6 large baking potatoes
1/2 cup or more low-fat cottage cheese
4 scallions, minced
2 tablespoons Parmesan cheese
Paprika to taste

Steps:

  • Preheat oven to 425 degrees.
  • Wash and dry potatoes. Prick the skins. Bake for 60 minutes, or until done.
  • Cut an oval slice from the top of each potato, and scoop out the pulp. In a blender, whip cottage cheese until creamy. Mash the potato pulp, and blend in enough of the whipped cottage cheese to make a light, fluffy mixture. Stir in the scallions. Spoon the mixture back into the potato shells, mounding it slightly.
  • Place stuffed potatoes on a baking sheet. Dust the tops with Parmesan cheese and paprika, and return to the oven until lightly browned.

LOW-FAT TWICE BAKED POTATOES



Low-Fat Twice Baked Potatoes image

Make and share this Low-Fat Twice Baked Potatoes recipe from Food.com.

Provided by Soon2BeRN

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

4 medium baking potatoes
1/4 cup 1% low-fat milk
1/4 cup nonfat sour cream
1/4 cup light butter
1/2 cup reduced-fat cheddar cheese
2 -3 tablespoons bacon bits (I use hormel)
salt
pepper

Steps:

  • Scrub potatoes and dry.
  • Wrap each potato in plastic wrap and microwave potatoes for 13-15 minutes.
  • Preheat oven to 350.
  • Carefully unwrap potatoes when done and cut lengthwise. With a spoon, scoop out insides leaving skins intact.
  • In a medium bowl, add milk, sour cream, and butter to potatoes and mash. Then add cheese, bacon bits, and salt and pepper to taste. Mix.
  • Divide potato mixture evenly into potato skins. Place on a baking sheet and bake 20-30 minutes.

Nutrition Facts : Calories 105.8, Fat 4.2, SaturatedFat 2.6, Cholesterol 8.8, Sodium 44.5, Carbohydrate 15.3, Fiber 1.2, Sugar 1.6, Protein 2.1

STUFFED POTATOES



Stuffed Potatoes image

My husband LOVES these potatoes. The potatoes are baked and then scooped out. Mix potatoes with shredded cheddar and the 'secret' zing- sour cream and onion dip. Goes great with a grilled steak!

Provided by SHARRON MITCHELL

Categories     Side Dish     Potato Side Dish Recipes

Time 1h45m

Yield 4

Number Of Ingredients 3

4 large baking potatoes
2 cups shredded Cheddar cheese
1 (16 ounce) container sour cream and onion dip

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes in preheated oven for 45 minutes, or until cooked through.
  • Slice tops off of potatoes and scoop the flesh into a large bowl, leaving skins intact.
  • To the potato flesh add the cheese and dip. Mix well and spoon mixture into potato skins.
  • Bake for another 30 minutes, or until heated through.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 63.6 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 6.5 g, Protein 21.7 g, SaturatedFat 12.6 g, Sodium 416.5 mg, Sugar 4 g

SPEEDY STUFFED POTATOES



Speedy Stuffed Potatoes image

These potatoes are always a hit when I serve them. I grow the garlic and chives in my own garden.- Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

4 large baking potatoes
3 tablespoons butter, softened
2/3 cup sour cream
1/2 teaspoon minced garlic
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., When cool enough to handle, cut potatoes in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, garlic, salt and pepper. Spoon into potato shells. , Place on a microwave-safe plate. Sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until heated through.

Nutrition Facts : Calories 212 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 317mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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