Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Tomato, minced |
| ¾ cup | Zucchini, minced |
| ¾ cup | Cucumber, minced |
| ¼ cup | Onion, chpd |
| 2 ounces | Cheddar cheese, shredded |
| 8 ounces | Bottle mild taco sauce |
| 6 mediums | Baking potato |
| 2 tablespoons | Butter, melted |
| ¼ teaspoon | Garlic powder |
| 12 ounces | Cottage cheese |
PILLSBURY
In lg bowl, combine chopped vegs and cheese. Pour taco sauce over vegs; toss until well coated. Allow vegetables to marinate at least 2 hrs before serving. Heat oven to 350 F. Pierce potatoes with fork.
Bake 350 F 1 hr or until tender. Make a lg slit lengthwise down center of each potato and push together at ends to create a well.
Place potatoes in ungreased 13x9 baking pan. combine mellted margarine and garlic powder; spoon evenly over inside of each potato.
Fill each potato with about ¼ c cottage cheese. Spoon about ½ c vegetable mixture over each potato. Return to oven and bake an additional 15-20 mins or until thoroughly heated. Serve immediately.