Twice Baked Sweet Taters
this is a savory way to serve your sweet
3 medium sweet
1 teaspoon olive oil
2 shallots, finely chopped
1/2 cup fat-free ricotta cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
1 tablespoon brown sugar
1/4 cup grated Parmesan cheese
2 1/2 tablespoons chopped fresh sage
Preheat oven to 400
degrees F (200 degrees C). Pierce potatoes with a fork and bake until
soft, about 1 hour. Remove from oven and cool until potatoes can be handled,
about 20 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large
Meanwhile, place olive oil in small skillet over medium heat. Add shallots
and cook and stir until softened and beginning to brown, about 10 minutes.
Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell.
Set shells aside. Place pulp into a blender or food processor and blend
until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender;
blend until smooth.
Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and
sage. Spoon mixture back into potato skins. Place potatoes on prepared
Bake until heated through, about 30 minutes.
Per Serving: 115 Calories; 2g Fat (15.4% calories from
fat); 1g Saturated Fat; 6g Protein; 19g Carbohydrate; 2g Dietary Fiber;
6mg Cholesterol; 200mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat;
0 Vegetable; 0 Fat; 0 Other Carbohydrates.
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007