| 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 |
md |
Baking potato |
| 2 |
tb |
Butter, melted |
| 1/4 |
ts |
Garlic powder |
| 12 |
oz |
Cottage cheese |
INSTRUCTIONS
PILLSBURY
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>
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”