Stuffed-But-Skinny Baked Potatoes

October 31, 2012 / By Foodland

Stuffed-But-Skinny Baked Potatoes

A delicious appetizer to share with your favorite friends and family!
Course Appetizer, Side Dish, Snack
Cuisine Potato
Servings 20 Pieces


  • Creamy Lemon Sauce
  • 1 large lemon
  • 1.2 cups plain yogurt
  • 0.5 teaspoon Salt
  • 1 tablespoon apple cider vinegar
  • 5 fresh basil
  • 0.25 teaspoon white pepper
  • Potatoes
  • 10 small potatoes (Yukon Gold or russet potatoes may be used)
  • 0.25 teaspoon Salt
  • 0.5 cup lowfat milk
  • 1 tablespoon lowfat margarine
  • 5 marinated artichoke hearts
  • 0.25 cup broccoli, steamed and finely chopped
  • 0.25 cup non-fat cheddar cheese
  • 1 teaspoon fresh thyme, minced
  • 1 teaspoon fresh Italian parsley, finely minced
  • 0.5 teaspoon Black Pepper


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


  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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