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Baked Potatoes With Baked Beans

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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)
----------------------------------------------
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


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