New This Month

Low-Fat Twice-Baked Potatoes

Ricota cheese gives twice-baked potatoes a creamy taste without adding fat.

  • Servings: 6

Source: Martha Stewart Living, October 1996


  • 6 Idaho potatoes (8 ounces each)
  • 1 tablespoon olive oil
  • 4 small cloves garlic, minced
  • 8 medium shallots, minced (2/3 cup)
  • 6 tablespoons nonfat ricotta cheese
  • 6 tablespoons skim milk
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ripe medium tomatoes, seeded, cut into 1/4-inch dice
  • 1 tablespoon roughly chopped fresh marjoram (basil or oregano can be substituted)


  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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