Low Fat Stuffed Potatoes Food

LOW-FAT SCALLOPED POTATOES

Low-Fat Scalloped Potatoes image

Provided by Food Network Kitchen

Yield 6-8 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, plus more for the dish
Kosher salt
3 pounds Yukon gold potatoes, peeled and thinly sliced
2 tablespoons all-purpose flour
1 cup low-fat milk (1%), at room temperature
1 cup whole milk, at room temperature
Freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup grated gruyere cheese

Steps:

Preheat the oven to 350 degrees F. Lightly butter a 3-quart flameproof baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.
Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 290, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 22 milligrams, Sodium 546 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 10 grams

LOW-FAT TWICE BAKED POTATOES

Low-Fat Twice Baked Potatoes image

Make and share this Low-Fat Twice Baked Potatoes recipe from Food.com.

Provided by Soon2BeRN

Categories Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

4 medium baking potatoes
1/4 cup 1% low-fat milk
1/4 cup nonfat sour cream
1/4 cup light butter
1/2 cup reduced-fat cheddar cheese
2 -3 tablespoons bacon bits (I use hormel)
salt
pepper

Steps:

Scrub potatoes and dry.
Wrap each potato in plastic wrap and microwave potatoes for 13-15 minutes.
Preheat oven to 350.
Carefully unwrap potatoes when done and cut lengthwise. With a spoon, scoop out insides leaving skins intact.
In a medium bowl, add milk, sour cream, and butter to potatoes and mash. Then add cheese, bacon bits, and salt and pepper to taste. Mix.
Divide potato mixture evenly into potato skins. Place on a baking sheet and bake 20-30 minutes.

Nutrition Facts : Calories 105.8, Fat 4.2, SaturatedFat 2.6, Cholesterol 8.8, Sodium 44.5, Carbohydrate 15.3, Fiber 1.2, Sugar 1.6, Protein 2.1

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