| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Potatoes |
1 |
Servings |
INGREDIENTS
| 1 |
|
Baking Potatoes |
| 3 |
tb |
Fat-free cheddar cheese, grated, divided |
| 1 |
tb |
Fat-free cream cheese, * see note |
| 2 |
ts |
Skim milk |
|
|
Salt, pepper, paprika |
INSTRUCTIONS
Bake potatoes in the oven as you would for a normal baked potato (NOTE: you
MUST bake them - not microwave or boil - because the radiant heat toughens
the potato skin enough to be handled).
Allow to cool, then slice tops off and carefully scrape out pulp. Reheat
pulp in micro if you want the cheeses to blend better and the filling to
reload in a prettier fashion.
Mix the pulp with 2 tablespoons of the cheddar cheese, milk and butter or
cream cheese.. Season with salt & pepper. Add paprika to taste. Spoon
potato filling back into skins, topping with reserved cheese and a sprinkle
of paprika.
Broil until cheese is bubbling and serve immediately. Or - if done in
advance and chilled, bake at 350 - 400 for 20 - 30 minutes to heat through.
I prefer baking.
NOTES : This is for one potato, so that it will be easy to adjust for as
many as you need. *Note - Original receipe called for butter. Omitting
butter and changing to fat-free products cut calories from 298 to 140, fat
from 18.9g to .1g, % of calories from fat from 56.6% to .9%. Amazing what a
few simple changes will do.
Posted to Digest eat-lf.v096.n256
From: loyaz@juno.com
Date: Wed, 25 Dec 1996 12:43:17 EST
A Message from our Provider:
“You’ve achieved nothing until you find God”