Recipe of the Week

Recipe of the Week
Heart-Healthy Baked Potatoes


  • 4 medium baking potatoes
  • ⅓ cup non-fat sour cream, low-fat sour cream, non-fat plain yogurt or low-fat plain yogurt
  • 2 T chopped fresh herbs (basil, chives, thyme, marjoram, oregano, parsley, etc. any combination)
  • 2 T grated Parmesan cheese
  • Skim milk (optional)
  • ¼ cup shredded non-fat Mozzarella cheese or part-skim Mozzarella cheese


  • Preheat oven to 425 degrees. Scrub potatoes with a brush; pat dry. Prick in several places and bake on a baking sheet for 40–60 minutes, or until tender.
  • Cut a 1-inch slice from the top of each potato, lengthwise; discard skin from slice and place pulp in a bowl. Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl. With an electric mixer on low speed (or a potato masher) beat or mash potato pulp.
  • Add sour cream or yogurt, herbs, and Parmesan cheese, and beat or mash until smooth. (Note: If necessary, stir in 1 to 2 T. milk for desired consistency.) Stuff potato mixture into shells.
  • Sprinkle one T. Mozzarella on each potato. Place in a shallow baking dish. Bake for 15–20 minutes or until lightly browned.

Makes 4.

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