Skinny Stuffed Parmesan Potatoes
Gluten Free Living – 2014
Skinny Stuffed Parmesan Potatoes are awesome. I mean, totally, incredibly, irresistibly awesome! These delectable potatoes turned out to be some of the BEST I’ve ever eaten! I mean they were mouthwatering, sumptuous, and amazing! In fact, I wanted to eat a whole lot more than I did. But the best thing about this recipe is that it is healthy, low calorie and gluten free. Only 150 calories per serving! This skinny version of stuffed potatoes rocks!
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These double stuffed baked potatoes are topped with roasted minced garlic, salt, pepper, thyme and rosemary. A delicious Italian blend of cheese that includes mozzarella, parmesan, asiago, romano, fontina and provolone is sprinkled over top. The cheese blend and herbs are what makes these potatoes so fantastic. The fontina and provolone cheeses especially add such a delicate and sensational flavor to Skinny Stuffed Parmesan Potatoes.
This healthy, lower calorie version of stuffed potatoes has an incredibly fantastic taste. These potatoes just float down your throat and each bite is succulent and spectacular. This is a marvelous side dish to any main dish meal. However, you can also eat this as a meatless main dish.
The first time I made this recipe I only baked two extra large russet baking potatoes. I wished I’d baked about 10! They were THAT good. Using only parmesan cheese is okay for this recipe. But you really need to find an Italian cheese blend that includes all of these cheeses to obtain the same flavorful taste. This is a delicious substitute for LOADED baked potatoes which include bacon, cheese, sour cream or pulled pork.
Those potatoes surely have their place on any menu. But they weigh in at 450 to over 1,000 calories! Granted, many times you’re making the potatoes an entree. But still they are laden with calories. This skinnier, 150 calorie version does cut down on the calories quite a bit. While they are not calorie-free, they are wonderful!
I initially posted this recipe in January 2014. My pictures were semi-okay, but not as nice as I would have liked. I recently remade the recipe (February 2020). This time I made a double batch of the recipe. I served it for our church’s college kids one Sunday night along with Chicken Parmesan Casserole. Everyone was licking their chops after a bite of those two recipes.
My next door neighbor is part of the college group. She asked me what that green stuff was on top of the potato. “It’s thyme and rosemary,” I told her. She said she’d never tasted those herbs before but absolutely loved them! I guarantee you will love these potatoes whether you eat them as a side or a Meatless Mondays dish. They are so mouthwatering your family will want these on the dinner menu often! No kidding.
Skinny Stuffed Parmesan Potatoes are one of the best double stuffed recipes I’ve ever eaten.
I served Skinny Stuffed Parmesan Potatoes with Baked Parmesan Chicken the first time I made it. I could have eaten all of the potatoes in one sitting by myself, they were so fantastic. The second time I made it with Chicken Parmesan Casserole. These potatoes were great with both of these entrees.
Don’t these stuffed potatoes look wonderful? Only 150 calories per serving! Yay. 🙂
Here’s what I did.
I used these ingredients.
Prick potatoes with a fork. (I made a double batch of the recipe so pictures differ from amounts given in the recipe below.
Bake medium-sized baking potatoes in a 450 oven for about an hour or until tender.
Slice in half.
Hollow out potato shells being careful to leave about a 1/8-inch to 1/4-inch border so the potato shells are firm and don’t fall apart when you stuff them.
Place potato pulp in a large mixing bowl.
Mash down potatoes with a potato masher.
Add 2% milk and 1/4 cup butter to the baked potatoes in a mixing bowl.
Whip potatoes with a large wooden spoon. Add salt, pepper and roasted minced garlic from a jar.
Stir ingredients again to combine well.
Spoon the mashed potato filling back into the potato shells.
Sprinkle each potato shell with salt, pepper, thyme and rosemary – in the amounts you desire. I used a few pinches over each.
Sprinkle two to three teaspoons of Italian cheese blend over each potato.
Place potatoes in a glass baking dish and bake at 350 for 8-10 minutes or until cheese melts.
Serve the potatoes with our favorite entree. If desired, sprinkle a little more thyme and rosemary on top before serving.
Skinny Stuffed Parmesan Potatoes are so sumptuous and delicious. I guarantee you’ll be going back for more.
The garlic, cheese blend and seasonings made these potatoes so scrumptious. Thyme and rosemary are wonderful seasonings to enhance Skinny Stuffed Parmesan Potatoes.
Here’s the recipe.
SKINNY STUFFED PARMESAN POTATOES
(My own concoction)
Skinny Stuffed Parmesan Potatoes
Equipment
- 1 roaster pan or large baking dish
- 1 sharp knife
- 1 large mixing bowl
- 1 potato masher
- measuring cups
- measuring spoons
Ingredients
- 4 medium Russet baking potatoes
- 1/4 cup unsalted butter (1/2 stick)
- 1/4 cup 2% milk
- 1 tsp. Salt and pepper to taste
- pinch dried thyme for each potato half
- pinch dried rosemary for each potato half
- 1 tsp. roasted minced garlic
- 1/4 cup Italian cheese blend mozzarella, fontina, provolone, parmesan, Asiago and romano cheeses
Instructions
- Wash potatoes and prick a few holes in the potato with the tip of a knife.
- Bake potatoes at 450° for about 45 minutes to an hour until done.
- Remove potatoes from oven and slice in half lengthwise.
- Hollow out potatoes being careful to leave at least a ¼ “ border of potato so the shell will hold together.
- Place potato shells in a 9x13” baking dish.
- Place potato pulp in a mixing bowl; mash potatoes with a potato masher.
- Add butter, milk, salt, pepper and roasted minced garlic; stir well to combine.
- Spoon potato mixture into hollowed out potato shells.
- Sprinkle each with salt and pepper.
- Then sprinkle about a pinch of thyme and rosemary over each potato half (or more, if desired).
- Sprinkle two to three teaspoons Italian Cheese Blend over top of each potato.
- Bake stuffed potatoes at 350° for about 5-10 minutes, or until cheese melts.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 2 large Russet baking potatoes
- ½ stick butter
- ¼ cup milk
- salt and pepper, to taste
- pinch each of thyme and rosemary
- 1 tsp. roasted garlic
- ½ to 1 cup Italian Blend cheese: mozzarella, fontina, provolone, parmesan, Asiago and romano
- Wash potatoes and prick a few holes in the potato with the tip of a knife.
- Bake potatoes at 450° for about 45 minutes to an hour until done.
- Remove potatoes from oven and slice in half lengthwise.
- Hollow out potatoes being careful to leave at least a ¼ “ border of potato so the shell will hold together.
- Place potato shells in a 9×13” baking dish.
- To potatoes, add butter and milk and mash well with a potato masher.
- Pile potato mixture into hollowed out potato shells.
- Sprinkle each with salt and pepper.
- Then sprinkle about a pinch of thyme and rosemary over each potato half.
- Spread roasted garlic over each of the four potato halves putting a few pieces in different sections over each potato half.
- Sprinkle Italian Cheese Blend over top of each potato and bake at 350° for about 5-10 minutes until cheese melts.
Even picky eaters including children will love Skinny Stuffed Parmesan Potatoes. They go wonderfully paired with Chicken Parmesan Casserole.
We savored every bite of Skinny Stuffed Parmesan Potatoes. These terrific potatoes are healthy, lower calorie than many stuffed potato recipes, and gluten free.
Perhaps you’d enjoy a serving, too?
You may also enjoy these delicious recipes!
Skinny Stuffed Parmesan Potatoes
Equipment
- 1 roaster pan or large baking dish
- 1 sharp knife
- 1 large mixing bowl
- 1 potato masher
- measuring cups
- measuring spoons
Ingredients
- 4 medium Russet baking potatoes
- 1/4 cup unsalted butter (1/2 stick)
- 1/4 cup 2% milk
- 1 tsp. Salt and pepper to taste
- pinch dried thyme for each potato half
- pinch dried rosemary for each potato half
- 1 tsp. roasted minced garlic
- 1/4 cup Italian cheese blend mozzarella, fontina, provolone, parmesan, Asiago and romano cheeses
Instructions
- Wash potatoes and prick a few holes in the potato with the tip of a knife.
- Bake potatoes at 450° for about 45 minutes to an hour until done.
- Remove potatoes from oven and slice in half lengthwise.
- Hollow out potatoes being careful to leave at least a ¼ “ border of potato so the shell will hold together.
- Place potato shells in a 9×13” baking dish.
- Place potato pulp in a mixing bowl; mash potatoes with a potato masher.
- Add butter, milk, salt, pepper and roasted minced garlic; stir well to combine.
- Spoon potato mixture into hollowed out potato shells.
- Sprinkle each with salt and pepper.
- Then sprinkle about a pinch of thyme and rosemary over each potato half (or more, if desired).
- Sprinkle two to three teaspoons Italian Cheese Blend over top of each potato.
- Bake stuffed potatoes at 350° for about 5-10 minutes, or until cheese melts.
5 Comments
Baked Parmesan Chicken – Can't Stay Out Of The Kitchen
January 30, 2015 at 10:07 am
[…] oven quickly and then concentrate on other parts of your meal. I served Baked Parmesan Chicken with Skinny Stuffed Parmesan Potatoes so we had a parmesan feast that night for dinner! Here’s a new and tasty way to serve chicken […]
Anonymous
January 12, 2014 at 10:05 pm
Sorry, I missed how these were “Skinny” 1/2 cup of butter and 1 cup of cheese plus milk and potato??? Sounds awesome, but not skinny!
Teresa
January 13, 2014 at 8:17 am
I never use whole milk in a recipe unless I specify I’m using whole milk. I generally use 2%. Most stuffed potato recipes are filled with bacon, cheddar cheese, cream cheese, sour cream and other ingredients. While all delicious, they are much higher in calories than this recipe is. You can make these delicious potatoes even skinnier by cutting back on the butter and using less Italian cheese blend. Thanks for stopping by.
Shari Kelley
January 12, 2014 at 7:01 pm
These look really good! I love potatoes so much. What more could you want than potatoes with cheese and butter? Thanks for sharing, Teresa!
Teresa
January 13, 2014 at 8:18 am
They were awesome, Shari! The flavors turned out so marvelously.