Stuffed Baked Potatoes

Stuffed potatoes are usually stuffed with fat and calories! This version is just as rich-tasting but much lower in fat.

Serves: 8Hands-on: 30 minutesTotal: 2 hoursDifficulty: Medium

Serves: 8


  • 4 large russet potatoes
  • 2 Tbsp. butter
  • 4 cloves garlic, minced
  • 1⁄2 cup 1% milk
  • 1 cup part-skim ricotta cheese
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. pepper
  • 1⁄4 cup grated Parmesan cheese
  • 2 Tbsp. snipped chives


  • Preheat oven to 400°F. Scrub potatoes and pierce skins with a fork. Place directly on wire racks in oven and bake 1 hour. Remove from oven and reduce oven temperature to 375°F. Meanwhile, in microwave-safe bowl, combine butter and garlic; cook on high for 30 seconds.
  • Cut potatoes in half. Scoop out the potato flesh into a bowl, being careful not to tear the skins. Set skins aside on baking sheet.
  • Add butter mixture to the potatoes and mash. Then add the milk, ricotta cheese, salt, pepper, Parmesan cheese, and chives to the potatoes and stir until combined.
  • Spoon the potato mixture into the potato skins, mounding the top. Bake until heated through, about 30 to 35 minutes.