| 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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