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)

A faith without some doubts is like a human body with no antibodies in it. People who blithely go through life too busy or indifferent to ask the hard questions about why they believe as they do will find themselves defenseless against either the experience of tragedy or the probing questions of a smart skeptic. A person's faith can collapse almost overnight if she failed over the years to listen patiently to her own doubts, which should only be discarded after long reflection.

Tim Keller

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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