Summer Salsa Potatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Stuft spuds | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Tomato, minced |
| 3/4 | c | Zucchini, minced |
| 3/4 | c | Cucumber, minced |
| 1/4 | c | Onion, chpd |
| 2 | oz | Cheddar cheese, shredded |
| 8 | oz | Bottle mild taco sauce |
| 6 | Baking potato | |
| 2 | T | Butter, melted |
| 1/4 | t | Garlic powder |
| 12 | oz | Cottage cheese |
INSTRUCTIONS
In lg bowl, combine chopped vegs and cheese. Pour taco sauce over vegs; toss until well coated. Allow vegetables to marinate at least 2 hrs before serving. Heat oven to 350 F. Pierce potatoes with fork. Bake 350 F 1 hr or until tender. Make a lg slit lengthwise down center of each potato and push together at ends to create a well. Place potatoes in ungreased 13x9 baking pan. combine mellted margarine and garlic powder; spoon evenly over inside of each potato. Fill each potato with about 1/4 c cottage cheese. Spoon about 1/2 c vegetable mixture over each potato. Return to oven and bake an additional 15-20 mins or until thoroughly heated. Serve immediately. Posted to MM-Recipes Digest V3 #190 Date: Sun, 7 Jul 1996 17:38:46 -0400 From: Dan Schamber <dansch@haven.ios.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 303
Calories From Fat: 70
Total Fat: 8g
Cholesterol: 22.4mg
Sodium: 594.3mg
Potassium: 1076.9mg
Carbohydrates: 44.1g
Fiber: 5.5g
Sugar: 6.9g
Protein: 14.8g