Twice baked cheese potatoes

Yield: 6 servings

Measure Ingredient
3 mediums Potatoes*; baked
1 cup Beans; of choice
3 cups Spinach; chopped
1 cup Fat-free cottage cheese
1 cup Cheddar cheese; shredded
1 large Onion; chopped
½ cup Egg whites; at room temperat
2 tablespoons Chives
2 tablespoons Fat-free sour cream
2 tablespoons Fat-free sour cream
2 tablespoons Chives

Recipe by: Anita A. Matejka Preparation Time: 0:15 Preheat oven at 375. Prepare a 13 x 9 x2" pan with cooking spray. Bake potatoes 1 to ¼ hours or until tender. Cool just until easy to handle. Cut potatoes lengthwise into halves; scoop out pulp, leaving thins shells.

Place potato pulp and beans in blender; cover and blend until smooth. Mix potato mixture and remaining ingredients except 2 tablespoons sour cream and 2 tablespoons chives. Divide mixture among potato shells. Bake uncovered 15 to 20 minutes or until hot and light brown. Top with sour cream and chives.

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