| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Luncheon, Potatoes | 4 | Servings | |
INGREDIENTS
| 4 | Idaho baking potatoes, baked | |
| 1/2 | c | Low-fat cottage cheese |
| 1 | T | Reduced-calorie ranch salad |
| dressing | ||
| 1 | T | Bacon bits, or 1 tablespoon |
| chopped fresh parley |
INSTRUCTIONS
In small bowl, combine cottage cheese and ranch dressing stir until well blended. Cut baked potatoes in half lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon cottage cheese mixture into potatoes, dividing evenly. Sprinkle with bacon bits. Makes 4 servings. Preparation time: About 20 minutes. Per serving: About 169 cal, 8 g pro, 33 g car, 1 g fat, 7% cal from fat, 3 mg cholesterol, 155 mg sod, 4 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #896 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 1.1mg
Sodium: 145.7mg
Potassium: 26.8mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 4.1g