Summer Salsa Potatoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
PILLSBURY
3/4 cup: Tomato, minced
3/4 cup: Zucchini, minced
3/4 cup: Cucumber, minced
1/4 cup: Onion, chpd
2 ounce: Cheddar cheese, shredded
8 ounce: Bottle mild taco sauce,
6 medium: Baking potato,
2 tbsp: Butter, melted
1/4 tsp: Garlic powder,
12 ounce: Cottage cheese,
Directions:
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 1/4 c cottage cheese. Spoon about 1/2 c
vegetable mixture over each potato. Return to oven and bake an
additional 15-20 mins or until thoroughly heated. Serve immediately.
Source from luhu.jp
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 1/4 c cottage cheese. Spoon about 1/2 c
vegetable mixture over each potato. Return to oven and bake an
additional 15-20 mins or until thoroughly heated. Serve immediately.
Source from luhu.jp
Tags
Stuft spuds