| 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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