| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 4 | Warm baked potatoes, cut in | |
| half lengthwise | ||
| 1/2 | c | Nonfat cottage cheese or |
| ricotta cheese | ||
| 1 | c | Vegetarian beans, drained if |
| soupy | ||
| 1/2 | c | Grated nonfat mozzarella or |
| cheddar cheese or a | ||
| mix | ||
| 1/2 | c | Chopped scallions |
| optional |
INSTRUCTIONS
Here's a dish that makes potatoes the main attraction. It's adapted from 500 Fat-Free Recipes by S. Schlesinger. It is also quite filling depending on the size of the potatoes. Preheat oven to 375F Spread 1 Tbs. cottage cheese over each potato half Add 1/4 cup baked beans to each potato half Top the baked beans on each potato half with 1 Tbs. grated cheese and 1 Tbs. scallions. Bake until cheese melts, about 5 to 10 minutes. Per Sv: 244 cal; 14g prot; 46g carb; 6.9g fiber; .4g fat; 255mg sod; I usually serve this with what I call my Kitchen Sink Salad - everything in it but the kitchen sink - lots of veggies (greens, corn and peas from the freezer, radishes, jicama, etc.) or else I serve it with stir-fry veggies. Hope this puts potatoes back on the menu. Patty. Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Apr 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2350
Calories From Fat: 500
Total Fat: 56.8g
Cholesterol: 252mg
Sodium: 2962.5mg
Potassium: 8335.5mg
Carbohydrates: 322.5g
Fiber: 41.2g
Sugar: 19.3g
Protein: 138g