CHEESE-STUFFED POTATOES RECIPE

 

CHEESE-STUFFED POTATOES

4 Servings, two potato halves each

Baking potatoes 4 (8 ounces each)

Lowfat cottage cheese 7/8 cup

Whole milk 2 tablespoons

Onion, minced 2 tablespoons

Paprika 1/4 teaspoon

PREPARATION TIME: 20 MINUTES

CONVENTIONAL COOKING TIME: 30 TO 45 MINUTES

MICROWAVE COOKING TIME: 5 TO 10 MINUTES

1. Scrub potatoes and remove any blemishes.

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