Double Baked Potatoes With Salsa Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 large: Baking potatoes, (8 ounces each)
1/4 cup: Low fat, (1 percent) cottage cheese
1/4 cup: Low fat, (1.5 percent) buttermilk
2 tbsp: Cream cheese,
2: Scallions, minced
1 tbsp: Minced fresh jalapeno pepper,
1/4 tsp: Finely ground black pepper,
3/4 lbs: Tomatoes, diced
1 small: Red bell pepper, diced
1/3 cup: Minced red onion,
3 tbsp: Chopped cilantro,
1 tbsp: Red wine vinegar,
1/2 tsp: Sugar,
1/4 tsp: Salt,
Directions:
By Sheldon Margen, M.D., and Dale A. Ogar Health and Fitness News Service
If you like twice-baked potatoes but arent willing to use up a whole days
fat allowance by mixing them with cheese and butter, heres a suggestion
from the "Wellness Simply Healthy Cookbook" (Rebus, 1995).
Bake potatoes as usual in oven or microwave. When cool enough to handle,
cut both in half lengthwise.
With a fork, fluff the potato flesh inside and transfer to a bowl, leaving
enough potato attached to the skin to form a sturdy shell. Add the cottage
cheese, buttermilk, cream cheese, scallions, 1 and 1/2 teaspoons of the
jalapeno pepper and the black pepper to the scooped-out potato. Mix well to
combine, then spoon back into the potato shells.
Return to the oven and bake until the stuffing is piping hot, about 20
minutes. Meanwhile, in a medium bowl, mix together the tomatoes, bell
pepper, red onion, cilantro, vinegar, sugar, salt and remaining 1 and 1/2
teaspoons of jalapeno pepper.
Spoon salsa over the potatoes and serve. Makes 4 servings, each of which
has 151 calories, 2.3 g fat, 6.6 mg cholesterol, 254 mg sodium, 62 mg
vitamin C, 57 mg calcium, 3.4 g dietary fiber. Judy "MsChile" Howle
Posted to CHILE-HEADS DIGEST by Judy Howle on Sep 27,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
If you like twice-baked potatoes but arent willing to use up a whole days
fat allowance by mixing them with cheese and butter, heres a suggestion
from the "Wellness Simply Healthy Cookbook" (Rebus, 1995).
Bake potatoes as usual in oven or microwave. When cool enough to handle,
cut both in half lengthwise.
With a fork, fluff the potato flesh inside and transfer to a bowl, leaving
enough potato attached to the skin to form a sturdy shell. Add the cottage
cheese, buttermilk, cream cheese, scallions, 1 and 1/2 teaspoons of the
jalapeno pepper and the black pepper to the scooped-out potato. Mix well to
combine, then spoon back into the potato shells.
Return to the oven and bake until the stuffing is piping hot, about 20
minutes. Meanwhile, in a medium bowl, mix together the tomatoes, bell
pepper, red onion, cilantro, vinegar, sugar, salt and remaining 1 and 1/2
teaspoons of jalapeno pepper.
Spoon salsa over the potatoes and serve. Makes 4 servings, each of which
has 151 calories, 2.3 g fat, 6.6 mg cholesterol, 254 mg sodium, 62 mg
vitamin C, 57 mg calcium, 3.4 g dietary fiber. Judy "MsChile" Howle
Posted to CHILE-HEADS DIGEST by Judy Howle
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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