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Kokopelli Peels (stuffed Potatoes)

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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

1/3 c Cottage cheese
3 T Parmesan cheese, grated
1 T Hot mustard
1 T Lemon juice
1 t Horseradish
2 c Fresh chopped broccoli
steamed and drained or
10
oz package of frozen
chopped broccoli
1 Chopped jalapeno pepper
3 Baked potatoes, still hot
Paprika and black pepper

INSTRUCTIONS

Bake potatoes, while still hot, halve. Break up the potato interiors
with a fork, but do not break up the peel / skins.  Mix cottage cheese,
Parmesan cheese, lemon juice, and mustard and  horse radish until
smooth. Stir in the broccoli and Jalapeno.  Top each potato half with
the broccoli-cheese mix and sprinkle with  paprika and black pepper.
Serve the peels hot.  Recipe by: Kokopelli's Cave Bed & Breakfast,
Farmington, New Mexico  Posted to MC-Recipe Digest by SuzyWert@aol.com
on Feb 13, 1998

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