Wonderful Stuffed Potatoes
Introduction
Baked potatoes stuffed with seasoned cottage cheese are a lavish low-fat, low-cholesterol, low-sodium treat.
Ingredients
4 medium baking potatoes
3/4 cup low-fat (1%) cottage cheese
1/4 cup 1% milk
2 tablespoons fat-free plain Greek yogurt
1 green onion, chopped
3/4 teaspoon herb seasoning
4-6 drops hot pepper sauce
2 tablespoons shredded reduced-fat Cheddar or Parmesan cheese
3/4 cup low-fat (1%) cottage cheese
1/4 cup 1% milk
2 tablespoons fat-free plain Greek yogurt
1 green onion, chopped
3/4 teaspoon herb seasoning
4-6 drops hot pepper sauce
2 tablespoons shredded reduced-fat Cheddar or Parmesan cheese
Directions
1. Prick potatoes with fork. Bake at 425º F for 60 minutes or microwave on high until fork is easily inserted.
2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.
3. Mix in the remaining ingredients except cheese. Spoon mixture into potato shells.
4. Sprinkle each top with 1/4 tablespoon cheese.
5. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.
Yield: 8 servings--Serving Size: 1/2 potato each
2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.
3. Mix in the remaining ingredients except cheese. Spoon mixture into potato shells.
4. Sprinkle each top with 1/4 tablespoon cheese.
5. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.
Yield: 8 servings--Serving Size: 1/2 potato each
Number of Servings: 8
Related Recipes
-
Single-Serving Chocolate Brownie
-
Dietitian Becky's Orange Flavored Sports Drink
-
Orange & Black 'Halloween' Fruit Kabobs
-
Mint Chocolate Chip-Oat Cookies
-
Polenta Rounds with Creamy Pesto
-
Herbed Brown Rice with Mushrooms
-
Baked Falafel
-
Crunchy Cucumber Salad
-
Roasted Broccoli
-
No Added Sugar Pumpkin-Apple Butter