Yield: 1 Servings
|⅓ cup||Cottage cheese|
|3 tablespoons||Parmesan cheese; grated|
|1 tablespoon||Hot mustard|
|1 tablespoon||Lemon juice|
|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