| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Curtis aike, Flash3 | 1 | servings | |
INGREDIENTS
| 4 | md | Baked potatoes |
| 1/2 | c | Cottage cheese |
| 1 | tb | Milk |
| 1/2 | ts | Lemon juice |
| 1 | ds | Garlic salt |
| 1 | ds | Pepper |
| Milk | ||
| 1/2 | c | Shredded Parmesan cheese |
| 1 | tb | Chopped rosemary |
INSTRUCTIONS
Preheat oven to 425 degrees. Cut a lengthwise slice from the top of each baked potato. Scrape out pulp from top into mixing bowl. Discard shell of top slice. Scoop out each potato, leaving a thin shell. Add that pulp to other pulp in the bowl. Beat on low speed with electric mixer until mashed. Add cottage cheese, Milk and lemon juice (homemade sour cream), garlic salt and pepper into blender. Beat until smooth. (Add extra milk if needed for desired consistency). In a baking dish, place potato shells. Pile mashed potato mixture into each shell. In a small bowl, stir together parmesan cheese and rosemary. Sprinkle atop of mashed pot. Mixture in each potato. Bake until cheese melts. Serve warm. Approximately 20 minutes. Per serving (excluding unknown items): 279 Calories; 14g Fat (45% calories from fat); 31g Protein; 7g Carbohydrate; 40mg Cholesterol; 1401mg Sodium By Patty <designwest@ameritech.net> on Nov 9, 1998. Recipe by: FOOD IN A FLASH SHOW#FF2080 Converted by MM_Buster v2.0l.
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