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Recipe of the Day
Ada Wong's 7 Layer Dip
This Biggest Loser finalist puts a healthy twist on this party appetizer.
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Yield: Serves 10. 1/2 potato per serving
Recipes
Stuffed Spuds
| Nutrition Information | |
| Calories: | 98 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 2mg |
| Sodium: | 93mg |
| Carbohydrates: | 15g |
| Dietary Fiber: | 1g |
| Sugars: | 2.5g |
| Protein: | 7g |
| Vitamin A: | 275iu (5%) |
| Vitamin C: | 11mg (18%) |
| Calcium: | 157mg (15%) |
| Iron: | 0.5mg (2%) |
5 medium-sized baking potatoes (4 ounces each)
1/4 cup low-fat shredded mozzarella cheese
1 cup fat-free ricotta cheese
1 cup fat-free sour cream
2 tablespoons parmesan cheese
1/4 cup sliced green onions
1/2 teaspoon garlic powder
1/2 teaspoon paprika (for topping)
Wash the potatoes under cold running water and pierce with a fork. Place them in a microwave so they don't touch. Bake the potatoes in the microwave until done, about 20 minutes. The potatoes are done when they pierce easily with a fork.
Cut the potatoes in half lengthwise and scoop the potato out with a spoon into a medium-sized mixing bowl. (Reserve skins.)
Add the rest of the ingredients (except paprika) to the potato and mix well.
Scoop the stuffing back into the potato skins. Place the potatoes on a glass plate and sprinkle with a little paprika. Cover with plastic wrap and reheat in the microwave for about 8 minutes.
Serve hot. These potatoes go well with fish, beef or chicken.
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