Name: Twice Baked Cheese Potatoes
Ingredients: 3 md Potatoes* -- baked; 1 c Beans -- of choice; 3 c Spinach -- chopped; 1 c Fat-free cottage cheese; 1 c Cheddar cheese -- shredded; 1 lg Onion -- chopped; 1/2 c Egg whites -- at room; Temperature; 2 tb Chives; 2 tb Fat-free sour cream; 2 tb Fat-free sour cream; 2 tb Chives

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy, Eggs		Vegetables, Side dishes	6	Servings

INGREDIENTS

3	md	Potatoes* — baked
1	c	Beans — of choice
3	c	Spinach — chopped
1	c	Fat-free cottage cheese
1	c	Cheddar cheese — shredded
1	lg	Onion — chopped
1/2	c	Egg whites — at room
		Temperature
2	tb	Chives
2	tb	Fat-free sour cream
2	tb	Fat-free sour cream
2	tb	Chives

INSTRUCTIONS

Preheat oven at 375.  Prepare a 13 x 9 x2" pan with cooking spray.  Bake
potatoes 1 to 1/4 hours or until tender.  Cool just until easy to handle.
Cut potatoes lengthwise into halves; scoop out pulp, leaving thins shells.
Place potato pulp and beans in blender; cover and blend until smooth. Mix
potato mixture and remaining ingredients except 2 tablespoons sour cream
and 2 tablespoons chives.  Divide mixture among potato shells.  Bake
uncovered 15 to 20 minutes or until hot and light brown.  Top with sour
cream and chives.
Recipe By     : Anita A. Matejka
From: Cuponquen@aol.Com               Date: Sun, 12 Nov 1995 21:45:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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