Summer salsa potatoes

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.

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