Tuesday, October 8, 2013

Pizza Stuffed Baked Potato

(originally made 3/6/2006)

Made this recipe I had copied from a WW cookbook I got at the library. Very filling, (definitely not as good as pizza!) but a nice change from "regular" baked potatoes. I do suggest giving the casserole a quick spray with Pam, my shells stuck a little. Mine also took a little longer to heat through, maybe about 17 minutes, but I started with tomato sauce that was in the fridge.

Enjoy!
Jolene


WW Pizza Stuffed Baked Potato

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz baking potato -- baked
1 1/2 ounces part skim milk mozzarella cheese -- shredded, divided
1/4 c tomato sauce
1/4 c part skim ricotta cheese
1/8 t oregano
1/8 t garlic powder
2 t grated parmesan cheese (I used reduced fat)

Preheat oven to 450. Cut potato in half lengthwise. Scoop out pulp from potato halves into a bowl, leaving 1/4" thick shells. Mash pulp and reserve shells. Add 1oz mozzarella, tomato sauce, ricotta, oregano, and garlic powder to potato pulp. Stir to combine. Spoon half of mixture into each reserved shell. Top each shell with half remaining mozzarella and 1t parmesan cheese. Set potato shells in 1qt casserole and baked until heated through, about 10 mins.

Makes 2 servings, 4 points per serving.
Per serving: 183 calories 8g fat, 2g fiber

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