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