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4 Servings, two potato halves each
| Baking potato | 4 (8 ounces each) |
| Lowfat cottage cheese | 7/8 cup |
| Whole milk | 2 tablespoons |
| Onion, minced | 2 tablespoons |
| Paprika | 1/4 teaspoon |
PREPARATION TIME: 20 MINUTES
CONVENTIONAL COOKING TIME: 30 TO 45 MINUTES
MICROWAVE
COOKING TIME: 5 TO 10 MINUTES
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1. Scrub potatoes and remove any blemIshesd.
TO BAKE:
CONVENTIONAL METHOD:
1. Preheat oven to 400° F.
2. Place potatoes in oven
and bake until tender, about 30 to 40 minutes.
MICROWAVE METHOD:
1. Pierce potatoes by using fork prongs.
2. Cover potatoes with waxed paper. Heat on high until tender, about 5 to 10 minutes.
TO STUFF POTATOES:
1. Slice each potato in half, lengthwise. Using a spoon, scoop out pulp, leaving about 1/4 inch thick shells,
saving pulp.
2. Blend cheese, milk, and onion. Add potato pulp; mix until light and fluffy.
3. Fill potato halves with mixture.
Sprinkle paprika over potatoes.
Note: Return to oven or microwave to reheat, for a few minutes, if desired.
| PER SERVING: |
| Calories | 250 |
| Total fat | 1 gram |
| Saturated fat | 1 gram |
| Cholesterol | 5 milligrams |
| Sodium | 216 milligrams |
Back to Cheap and Healthy Recipes
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