Double baked potatoes with salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Baking potatoes; (8 ounces each) |
| ¼ | cup | Low fat; (1 percent) cottage cheese |
| ¼ | cup | Low fat; (1.5 percent) buttermilk |
| 2 | tablespoons | Cream cheese |
| 2 | Scallions; minced | |
| 1 | tablespoon | Minced fresh jalapeno pepper |
| ¼ | teaspoon | Finely ground black pepper |
| ¾ | pounds | Tomatoes; diced |
| 1 | small | Red bell pepper; diced |
| ⅓ | cup | Minced red onion |
| 3 | tablespoons | Chopped cilantro |
| 1 | tablespoon | Red wine vinegar |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
Directions
By Sheldon Margen, M.D., and Dale A. Ogar Health and Fitness News Service If you like twice-baked potatoes but aren't willing to use up a whole day's fat allowance by mixing them with cheese and butter, here's a suggestion from the "Wellness Simply Healthy Cookbook" (Rebus, 1995).
Bake potatoes as usual in oven or microwave. When cool enough to handle, cut both in half lengthwise.
With a fork, fluff the potato flesh inside and transfer to a bowl, leaving enough potato attached to the skin to form a sturdy shell. Add the cottage cheese, buttermilk, cream cheese, scallions, 1 and ½ teaspoons of the jalapeno pepper and the black pepper to the scooped-out potato. Mix well to combine, then spoon back into the potato shells.
Return to the oven and bake until the stuffing is piping hot, about 20 minutes. Meanwhile, in a medium bowl, mix together the tomatoes, bell pepper, red onion, cilantro, vinegar, sugar, salt and remaining 1 and ½ teaspoons of jalapeno pepper.
Spoon salsa over the potatoes and serve. Makes 4 servings, each of which has 151 calories, 2.3 g fat, 6⅗ mg cholesterol, 254 mg sodium, 62 mg vitamin C, 57 mg calcium, 3⅖ g dietary fiber. Judy "MsChile" Howle Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Sep 27, 1998, converted by MM_Buster v2.0l.