| 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" <[email protected]> on Apr 27, 1998
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