| Baking potato |
4 (8 ounces each) |
| Lowfat cottage
cheese |
7/8 cup |
| Whole milk |
2 tablespoons |
| Onion, minced |
2 tablespoons |
| Paprika |
1/4 teaspoon |
PREPARATION TIME:
20 MINUTES
CONVENTIONAL
COOKING TIME: 30 TO 45 MINUTES
MICROWAVE
COOKING TIME: 5 TO 10 MINUTES |
1. Scrub potatoes and remove any
blemIshesd.
TO BAKE:
CONVENTIONAL METHOD:
1. Preheat oven to 400° F.
2. Place potatoes in oven and bake until tender, about 30 to 40
minutes. |
|
MICROWAVE METHOD:
1. Pierce potatoes by using fork
prongs.
2. Cover potatoes with waxed paper. Heat on high until tender,
about 5 to 10 minutes.
TO STUFF POTATOES:
1. Slice each potato in half, lengthwise. Using a spoon, scoop out
pulp, leaving about 1/4 inch thick shells, saving pulp.
2. Blend cheese, milk, and onion. Add potato pulp; mix until light
and fluffy.
3. Fill potato halves with mixture. Sprinkle paprika over
potatoes.
Note: Return to oven or microwave
to reheat, for a few minutes, if desired.
|
PER SERVING: |
| Calories |
250 |
| Total fat
|
1 gram |
| Saturated fat
|
1 gram |
| Cholesterol
|
5 milligrams |
| Sodium |
216 milligrams |
|
