| 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
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