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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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These stuffed potatoes may be low in fat, but they're loaded with flavor! Two kinds of cheese make them extra-creamy.Marcia Mundell, Bennett, Colorado Ingredients:
4 medium russet potatoes |
1 cup (8 ounces) fat-free cottage cheese |
1/2 cup shredded reduced-fat cheddar cheese |
3 tablespoons fat-free plain yogurt |
2 tablespoons snipped fresh dill or 2 teaspoons dill weed |
1 tablespoon reduced-fat mayonnaise |
1 tablespoon prepared mustard |
1 tablespoon minced chives |
pepper and cayenne pepper to taste |
paprika |
Directions:
1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
2. In a small bowl, mash the pulp with the cottage cheese, cheddar cheese, yogurt, dill, mayonnaise, mustard, chives, pepper and cayenne. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet.
3. Bake, uncovered, at 375° for 20-30 minutes or until heated through. Yield: 8 servings.
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