| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Side dish |
2 |
Servings |
INGREDIENTS
| 1 |
|
Potato (about 10 ounces) |
| 1/4 |
c |
Lowfat cottage cheese to |
| 3 |
tb |
Lowfat milk |
| 2 |
tb |
Toasted sunflower nuts |
| 2 |
tb |
Chopped green bell pepper |
| 2 |
tb |
Chopped carrot |
| 2 |
tb |
Sliced green onions |
| 1/4 |
c |
Shredded Cheddar cheese |
| 1/8 |
ts |
Pepper |
|
|
Salt, to taste |
| 3 |
|
Cherry tomatoes; halved |
INSTRUCTIONS
Pierce potato with tines of fork; microwave on HIGH about 8 minutes until
potato is fork-tender. Halve and scoop out potato, leaving 1/4-inch
shells. In bowl mash potato pulp. Mix in cottage cheese and enough milk
for a moist but firm consistency. Mix in sunflower nuts, green pepper,
carrot, onions, half the Cheddar cheese and the pepper to blend thoroughly.
Season with salt. Mound into potato shells, dividing equally. Sprinkle
with remaining Cheddar cheese. Microwave on HIGH about 2 minutes until
cheese is melted and potatoes are heated through. Garnish with tomatoes.
NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust
cooking times to your own oven.
Menu: Red Leaf Lettuce Salad with Nonfat Dressing, Strawberries or
Blueberries with Yogurt and Honey
Nutritional Information Per Serving: 250 calories; 8 g fat; 10 mg
cholesterol; 290 mg sodium; 32 g carbohydrate; 4 g fiber; 13 g protein.
Source: The Potato Board <recipes@potatoes.com>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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