Stuffed-But-Skinny Baked Potatoes

A delicious appetizer to share with your favorite friends and family!

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Recipe

Adjust Servings

Yield
Pieces
Recipe CategoriesAppetizers & Snacks Side Dishes

Ingredients

Creamy Lemon Sauce

1eachlarge lemon
1 1⁄5Cupplain yogurt
1⁄2TeaspoonSalt
1Tablespoonapple cider vinegar
5leaffresh basil
1⁄4Teaspoonwhite pepper

Potatoes

10eachsmall potatoes (Yukon Gold or russet potatoes may be used)
1⁄4TeaspoonSalt
1⁄2Cuplowfat milk
1Tablespoonlowfat margarine
5piece(s)marinated artichoke hearts
1⁄4Cupbroccoli, steamed and finely chopped
1⁄4Cupnon-fat cheddar cheese
1Teaspoonfresh thyme, minced
1Teaspoonfresh Italian parsley, finely minced
1⁄2TeaspoonBlack Pepper

Instructions

Creamy Lemon Sauce

  1. Zest and juice lemon
  2. Combine with other ingredients in a blender and mix for about 1 minute
  3. Serve over Stuffed-But-Skinny Potatoes

Potatoes

  1. Preheat the oven on broiler setting
  2. Place potatoes in a large saucepan with water to cover
  3. Add salt and bring to a boil
  4. Simmer until potatoes are tender, about 12-15 minutes
  5. Drain potatoes and rinse in cold water
  6. When cool, cut potatoes lengthwise
  7. With a melon baller or small spoon, carefully scoop out inside of potatoes, reserving flesh
  8. Leave walls of 1/8” near the skin to help support the potatoes
  9. Mix reserved potato flesh with milk and margarine in a small pan
  10. Place over low heat for 2 minutes, then pour into a mixing bowl
  11. Whisk potatoes until smooth
  12. Drain and finely chop artichoke hearts, then add with remaining ingredients to whipped potatoes and mix well
  13. Carefully spoon mixture back into potato shells
  14. Place potatoes on baking sheet and broil until golden brown, about 5-7 minutes
  15. Serve topped with Creamy Lemon Sauce

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