| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | lg | Baking potatoes; (8 ounces each) |
| 1/4 | c | Low fat; (1 percent) cottage cheese |
| 1/4 | c | Low fat; (1.5 percent) buttermilk |
| 2 | tb | Cream cheese |
| 2 | Scallions; minced | |
| 1 | tb | Minced fresh jalapeno pepper |
| 1/4 | ts | Finely ground black pepper |
| 3/4 | lb | Tomatoes; diced |
| 1 | sm | Red bell pepper; diced |
| 1/3 | c | Minced red onion |
| 3 | tb | Chopped cilantro |
| 1 | tb | Red wine vinegar |
| 1/2 | ts | Sugar |
| 1/4 | ts | Salt |
INSTRUCTIONS
By Sheldon Margen, M.D., and Dale A. Ogar Health and Fitness News Service If you like twice-baked potatoes but aren't willing to use up a whole day's fat allowance by mixing them with cheese and butter, here's a suggestion from the "Wellness Simply Healthy Cookbook" (Rebus, 1995). Bake potatoes as usual in oven or microwave. When cool enough to handle, cut both in half lengthwise. With a fork, fluff the potato flesh inside and transfer to a bowl, leaving enough potato attached to the skin to form a sturdy shell. Add the cottage cheese, buttermilk, cream cheese, scallions, 1 and 1/2 teaspoons of the jalapeno pepper and the black pepper to the scooped-out potato. Mix well to combine, then spoon back into the potato shells. Return to the oven and bake until the stuffing is piping hot, about 20 minutes. Meanwhile, in a medium bowl, mix together the tomatoes, bell pepper, red onion, cilantro, vinegar, sugar, salt and remaining 1 and 1/2 teaspoons of jalapeno pepper. Spoon salsa over the potatoes and serve. Makes 4 servings, each of which has 151 calories, 2.3 g fat, 6.6 mg cholesterol, 254 mg sodium, 62 mg vitamin C, 57 mg calcium, 3.4 g dietary fiber. Judy "MsChile" Howle Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Sep 27, 1998, converted by MM_Buster v2.0l.
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