Name: Baked Potatoes with Baked Beans
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)

Avoid the habits and character of the sluggard’s presumptuous life: He delays beginning a job because he is self-indulgent. “I’m too tired, I’ll do it later” (Proverbs 6:6-10; 26:14). He delays beginning a job because he is dishonest. “I can’t because…” (Proverbs 22:13, 26:3). He delays completing a job because he is lazy (Proverbs 19:24, 26:15). He defends his inaction because he is proud (Proverbs 26:16) (Todd Murray).

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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.
1. Preheat oven to 375F
2. Spread 1 Tbs. cottage cheese over each potato half
3. Add 1/4 cup baked beans to each potato half
4. Top the baked beans on each potato half with 1 Tbs. grated cheese and 1
Tbs. scallions.
5. 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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