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Low Fat Digest Issue 15 - Low Fat Stuffed Potatoes
June 14, 2006
The Low Fat Digest
Friendly Healthy Eating Information

14th of June, 2006

Issue #15


Table of Contents

1. Ramblings
2. Low Fat Stuffed Potatoes

1. Ramblings

Potatoes are one of the most versatile vegetables. You can have them as side dish or even as a full meal, like these Low Fat Stuffed Potatoes with Vegetables.

And potatoes have lots of healthy nutrients like protein, fiber and vitamins. If you don't eat them in form of french fries, they're a healthy alternative. :-)

2. Low Fat Stuffed Potatoes with Vegetables

Makes 4 servings

  • Two 10-ounce baking potatoes, scrubbed
  • 2 teaspoons olive oil
  • 1 cup onions
  • 1 cup broccoli
  • 1 cup carrot
  • 4 medium garlic cloves
  • 1/2 cup nonfat cottage cheese
  • 1/4 cup fresh parsley
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Wash, dry and chop onions, broccoli, carrot, parsley and garlic.

Preheat oven to 400 F (200 C). Bake potatoes until tender (aprox. 45 minutes). Reduce oven temperature to 350 F 175 C). Pour oil into medium nonstick skillet and heat over medium heat 60 seconds.
Add onions and cook, stirring frequently, until soft and light brown, 4-5 minutes.

Add broccoli, carrot and garlic and keep stirring, about 5 more minutes. Reduce heat to low and cook, covered, 4 minutes. Remove from heat and set aside, covered.

Carfully halve potatoes lengthwise, leaving skins intact. Scoop out pulp and combine in mixing bowl with broccoli/carrot mixture, the cottage cheese, parsley, Parmesan cheese, salt and pepper. Mash everything with a fork until the stuffing has a smooth texture.

Spoon one-fourth of the stuffing back into each potato halve. Bake potatoes on baking sheet 15 minutes.

Serve and Enjoy!

Nutritional Information
per serving:
3,4 WW-Points
196 Calories
3 g Total Fat, 1 g Saturated Fat
4 mg Cholesterol
34 g Total Carbohydrate
311 mg Sodium
5 g Dietary Fiber
9 g Protein
103 mg Calcium

Bon Appetit!

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