Double baked potatoes with salsa

1 Servings

Ingredients

Quantity Ingredient
2 larges Baking potatoes; (8 ounces each)
¼ cup Low fat; (1 percent) cottage cheese
¼ cup Low fat; (1.5 percent) buttermilk
2 tablespoons Cream cheese
2 Scallions; minced
1 tablespoon Minced fresh jalapeno pepper
¼ teaspoon Finely ground black pepper
¾ pounds Tomatoes; diced
1 small Red bell pepper; diced
⅓ cup Minced red onion
3 tablespoons Chopped cilantro
1 tablespoon Red wine vinegar
½ teaspoon Sugar
¼ teaspoon Salt

Directions

By Sheldon Margen, M.D., and Dale A. Ogar Health and Fitness News Service If you like twice-baked potatoes but aren't willing to use up a whole day's fat allowance by mixing them with cheese and butter, here's 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 ½ 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 ½ teaspoons of jalapeno pepper.

Spoon salsa over the potatoes and serve. Makes 4 servings, each of which has 151 calories, 2.3 g fat, 6⅗ mg cholesterol, 254 mg sodium, 62 mg vitamin C, 57 mg calcium, 3⅖ g dietary fiber. Judy "MsChile" Howle Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Sep 27, 1998, converted by MM_Buster v2.0l.

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