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Skinny Stuffed Parmesan Potatoes

Teresa Ambra
Skinny Stuffed Parmesan Potatoes are mouthwatering, irresistible and incredibly awesome! This skinny, low calorie version of double stuffed baked potatoes has only 150 calories per serving! It's made with roasted minced garlic, thyme and rosemary so it pops in flavor. The potatoes are sprinkled with a delicious Italian blend of cheese that adds delicate, savory and sensational flavor. Terrific side dish for company or holidays like Easter, Mother's Day or Father's Day. Gluten free.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish, Veggie
Cuisine American
Servings 8
Calories 151 kcal

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

NOTE: I used 2 to 3 teaspoons of cheese on each potato.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 151kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 255mgPotassium: 459mgFiber: 1gSugar: 1gVitamin A: 186IUVitamin C: 6mgCalcium: 33mgIron: 1mg
Keyword casserole, cheese, gluten free, parmesan cheese, potatoes, side dish, vegetable
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