Recipe For Twice Roasted Potatoes

LowFat Twice Baked Potatoes Recipe Food.com

WEBOct 16, 2009 · With a spoon, scoop out insides leaving skins intact. In a medium bowl, add milk, sour cream, and butter to potatoes and mash. …

1. Scrub potatoes and dry.
2. Wrap each potato in plastic wrap and microwave potatoes for 13-15 minutes.
3. Preheat oven to 350.
4. Carefully unwrap potatoes when done and cut lengthwise. With a spoon, scoop out insides leaving skins intact.

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LowFat TwiceBaked Potatoes Recipe Martha Stewart

WEBMar 20, 2011 · Directions. Instructions Checklist. Step 1. Heat oven to 450 degrees. Bake potatoes until tender, 50 to 60 minutes. Make a cut …

1. Heat oven to 450 degrees. Bake potatoes until tender, 50 to 60 minutes. Make a cut lengthwise along top of each about four inches long. Using a melon baller, remove flesh of each potato; transfer to medium bowl. Reserve skins. Pass potatoes through a ricer or food mill into a medium bowl.
2. Heat oil in a nonstick skillet over medium-low heat. Add garlic and shallots; saute, stirring frequently, 6 to 8 minutes. Stir half the garlic and shallots into riced potatoes. Set remaining half aside in skillet.
3. In a food processor, puree ricotta until smooth; mix into riced potatoes along with milk, 1 teaspoon salt, and 1/8 teaspoon pepper. Fill potato skins with cheese-and-potato mixture until brimming over edges. Transfer to baking sheet; place in oven until heated through, about 15 minutes.
4. Return remaining garlic and shallots to medium heat. Add tomatoes, remaining 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, tossing until tomatoes are warm, about 3 minutes. Stir in 1/2 tablespoon marjoram; cook 1 minute. Spoon 3 tablespoons tomato mixture over each potato; garnish with remaining 1/2 tablespoon marjoram.

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