| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Side dish |
2 |
Servings |
INGREDIENTS
| 2 |
sm |
Baking potatoes ( 8 ounces), baked for 50 minutes @400°F |
| 1 |
md |
Onion, finely chopped |
| 1/4 |
c |
Buttermilk |
| 1/2 |
c |
Lowfat cottage cheese |
| 3 |
tb |
Freshly grated Parmesan cheese |
| 2 |
tb |
Chopped chives or scallion tops |
INSTRUCTIONS
Cut a thin slice from the top of each potato. Remove the pulp from the
potatoes, being careful not to tear the shells. Place the potato
pulp in a mixing bowl and mash. Cover and set aside. Keep the
shells warm.
Cook the onion in a medium skillet, covered, over very low heat until
soft, stirring occasionally and adding a little water if necessary to
prevent scorching. Add the mashed potatoes, buttermilk, cottage
cheese, and Parmesan and mix well. Heat through.
Stuff the potato mixture back into the warm shells. The mixture will
be heaped way over the top.
To serve, sprinkle the top of each stuft spud with 1 tablespoon of
chopped chives or scallion tops. If you have prepared the potatoes
in advance, reheat them in a 350°F oven for about 15 minutes, or
until hot, before adding the chopped chives or scallions. Serves 2
Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest
Jan/Feb 99
Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11,
1999
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