Twice baked cheese potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Potatoes*; baked |
| 1 | cup | Beans; of choice |
| 3 | cups | Spinach; chopped |
| 1 | cup | Fat-free cottage cheese |
| 1 | cup | Cheddar cheese; shredded |
| 1 | large | Onion; chopped |
| ½ | cup | Egg whites; at room temperat |
| 2 | tablespoons | Chives |
| 2 | tablespoons | Fat-free sour cream |
| 2 | tablespoons | Fat-free sour cream |
| 2 | tablespoons | Chives |
Directions
Recipe by: Anita A. Matejka Preparation Time: 0:15 Preheat oven at 375. Prepare a 13 x 9 x2" pan with cooking spray. Bake potatoes 1 to ¼ hours or until tender. Cool just until easy to handle. Cut potatoes lengthwise into halves; scoop out pulp, leaving thins shells.
Place potato pulp and beans in blender; cover and blend until smooth. Mix potato mixture and remaining ingredients except 2 tablespoons sour cream and 2 tablespoons chives. Divide mixture among potato shells. Bake uncovered 15 to 20 minutes or until hot and light brown. Top with sour cream and chives.
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