Stuffed-But-Skinny Baked Potatoes
Stuffed-But-Skinny Baked Potatoes
A delicious appetizer to share with your favorite friends and family!
Ingredients
- 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
Instructions
Creamy Lemon Sauce
- Zest and juice lemon
- Combine with other ingredients in a blender and mix for about 1 minute
- Serve over Stuffed-But-Skinny Potatoes
Potatoes
- Preheat the oven on broiler setting
- Place potatoes in a large saucepan with water to cover
- Add salt and bring to a boil
- Simmer until potatoes are tender, about 12-15 minutes
- Drain potatoes and rinse in cold water
- When cool, cut potatoes lengthwise
- With a melon baller or small spoon, carefully scoop out inside of potatoes, reserving flesh
- Leave walls of 1/8” near the skin to help support the potatoes
- Mix reserved potato flesh with milk and margarine in a small pan
- Place over low heat for 2 minutes, then pour into a mixing bowl
- Whisk potatoes until smooth
- Drain and finely chop artichoke hearts, then add with remaining ingredients to whipped potatoes and mix well
- Carefully spoon mixture back into potato shells
- Place potatoes on baking sheet and broil until golden brown, about 5-7 minutes
- Serve topped with Creamy Lemon Sauce
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