CHEESE-STUFFED POTATOES
4 Servings, two potato halves each
Preparation Time: 20 Minutes
Conventional Cooking Time: 30 To 45 Minutes
Microwave Cooking Time: 5 To 10 Minutes
Baking potato 4 (8 ounces each)
Lowfat cottage cheese 7/8 cup
Whole milk 2 tablespoons
Onion, minced 2 tablespoons
Paprika 1/4 teaspoon
Scrub potatoes and remove any blemished.
TO BAKE:
CONVENTIONAL METHOD:
1. Preheat oven to 400° F.
2. Place potatoes in oven and bake until tender, about 30 to 40 minutes.
MICROWAVE METHOD:
1. Pierce potatoes by using fork prongs.
2. Cover potatoes with waxed paper. Heat on high until tender, about 5 to 10 minutes.
TO STUFF POTATOES:
1. Slice each potato in half, lengthwise. Using a spoon, scoop out pulp, leaving about 1/4 inch thick shells, saving pulp.
2. Blend cheese, milk, and onion. Add potato pulp; mix until light and fluffy.
3. Fill potato halves with mixture. Sprinkle paprika over potatoes.
Note: Return to oven or microwave to reheat, for a few minutes, if desired.
PER SERVING:
Calories 250
Total fat 1 gram
Saturated fat 1 gram
Cholesterol 5 milligrams
Sodium 216 milligrams
United States Department of Agriculture, Center for Nutrition Policy and Promotion
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