| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Cottage cheese |
| 3 |
tb |
Parmesan cheese; grated |
| 1 |
tb |
Hot mustard |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Horseradish |
| 2 |
c |
Fresh chopped broccoli; steamed and drained (or 10 oz package of frozen chopped broccoli) |
| 1 |
|
Chopped jalapeno pepper |
| 3 |
|
Baked potatoes; still hot |
|
|
Paprika and black pepper |
INSTRUCTIONS
Bake potatoes, while still hot, halve. Break up the potato interiors with a
fork, but do not break up the peel / skins.
Mix cottage cheese, Parmesan cheese, lemon juice, and mustard and horse
radish until smooth. Stir in the broccoli and Jalapeno.
Top each potato half with the broccoli-cheese mix and sprinkle with paprika
and black pepper. Serve the peels hot.
Recipe by: Kokopelli's Cave Bed & Breakfast, Farmington, New Mexico
Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998
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