Kokopelli peels (stuffed potatoes)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Cottage cheese |
| 3 | tablespoons | Parmesan cheese; grated |
| 1 | tablespoon | Hot mustard |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Horseradish |
| 2 | cups | Fresh chopped broccoli; steamed and drained (or 10 oz package of frozen chopped broccoli) |
| 1 | Chopped jalapeno pepper | |
| 3 | Baked potatoes; still hot | |
| Paprika and black pepper | ||
Directions
Bake potatoes, while still hot, halve. Break up the potato interiors with a fork, but do not break up the peel / skins.
Mix cottage cheese, Parmesan cheese, lemon juice, and mustard and horse radish until smooth. Stir in the broccoli and Jalapeno.
Top each potato half with the broccoli-cheese mix and sprinkle with paprika and black pepper. Serve the peels hot.
Recipe by: Kokopelli's Cave Bed & Breakfast, Farmington, New Mexico Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998
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