Sunday, February 7, 2010

Cottage Cheese Stuffed Potatoes potatoes stuffed with seasoned cottage cheese are a lavish low-fat, low-cholesterol, low-sodium treat.

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 teaspoons grated parmesan cheese
fat free shredded cheese

Prick potatoes with fork.  Bake at 425 for 60 minutes or until fork is easily inserted.

Cut potatoes in half lengthwise.   Scoop out potato with a spoon, leaving about 1/2 inch of pulp inside shell.  Mash pulp in large bowl.

Mix by hand remaining ingredients except parmesan and shredded cheese.  Spoon mixture into potato shells.

Sprinkle each top with 1/4 teaspoon parmesan cheese.  Top with fat free shredded cheese and place on baking sheet and return to oven.  Bake 15-20 minutes or until tops are golden brown. 

If fat free cheese doesn't melt, spray it with Pam and return to oven, the Pam enables it to melt.

Yield 8 servings - Serving size 1/2 potato each

Note:  Nutritional information does not included shredded cheese.

Nutritional Info
Amount Per Serving:
Calories: 109.7
Total Fat: 2g
Total Carbs: 15.4g
      Dietary Fiber: 6.6mg
Protein: 9.3g

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