Friday, October 23, 2009

Wonderful Stuffed Potatoes

This is a recipe


4 medium baking potatoes
3/4 cup low-fat (1%) cottage cheese
1/4 cup 1% milk
2 tablespoons soft margarine
1 teaspoon dill weed
3/4 teaspoon herb seasoning
4-6 drops hot pepper sauce
2 teaspoon grated parmesan cheese


1. Prick potatoes with fork. Bake at 425ยบ F for 60 minutes or 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 by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.

4. Sprinkle each top with 1/4 teaspoon parmesan 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
Calories 109.7
Protein 9.3

I don't usually keep dill week on hand, so I will substitute green onions.

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