Prep 15 mins
Cook 1 hr 15 mins
From the American Heart Association
- 4 medium baking potatoes
- 1⁄3 cup nonfat sour cream or 1⁄3 cup low-fat sour cream or 1⁄3 cup nonfat plain yogurt or 1⁄3 cup low-fat plain yogurt
- 2 tablespoons chopped fresh herbs (basil, chives, thyme, marjoram, oregano, parsley, etc. any combination)
- 2 tablespoons grated parmesan cheese
- skim milk (optional)
- 1⁄4 cup shredded nonfat mozzarella cheese or 1⁄4 cup part-skim mozzarella cheese
- Preheat oven to 425° F.
- Scrub potatoes with a brush; pat dry.
- Prick in several places, and bake on a baking sheet for 40 to 60 minutes, or until tender.
- Cut a 1-inch slice from the top of each potato; discard skin from slice and place pulp in a bowl.
- Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl.
- With an electric mixer on low speed or a potato masher, beat or mash potato pulp; add sour cream, herbs, and Parmesan cheese, and beat or mash until smooth (If necessary, stir in 1 to 2 tablespoons milk to make desired consistency).
- Stuff potato mixture into shells.
- Sprinkle 1 tablespoon mozzarella on to each potato.
- Place in a shallow baking dish and bake for 15 to 20 minutes, or until lightly browned.
They are good to be low-cal and low-fat. But they miss something. My BF said bacon but it would not be low-fat. I used fresh chives. But next time I'll add more. I used fatfree yogurt. Thanks Mille :) Made for Holiday tag
Mmmm-mmm good... DH loved this healthy version. Thanks Mille !
A very good substitute for my usual butter and sour cream-laden spuds now that I must watch the sodium. I only made one potato for myself and added Mrs. Dash and chives. I skipped the mozzarella since it would have been such a small amount for 1 spud. I'll make this again so I can try some different seasonings.