Kokopelli peels (stuffed potatoes)

Yield: 1 Servings

Measure Ingredient
⅓ cup Cottage cheese
3 tablespoons Parmesan cheese; grated
1 tablespoon Hot mustard
1 tablespoon Lemon juice
1 teaspoon Horseradish
2 cups Fresh chopped broccoli; steamed and drained (or 10 oz package of frozen chopped broccoli)
1 \N Chopped jalapeno pepper
3 \N Baked potatoes; still hot
\N \N Paprika and black pepper

Bake potatoes, while still hot, halve. Break up the potato interiors with a fork, but do not break up the peel / skins.

Mix cottage cheese, Parmesan cheese, lemon juice, and mustard and horse radish until smooth. Stir in the broccoli and Jalapeno.

Top each potato half with the broccoli-cheese mix and sprinkle with paprika and black pepper. Serve the peels hot.

Recipe by: Kokopelli's Cave Bed & Breakfast, Farmington, New Mexico Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998

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