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MICROWAVE METHOD:
CHEESE-STUFFED POTATO ES
1
. Pierce potatoes by using fork prongs.
4
Servings, two potato halves each
2. Cover potatoes with waxed paper. Heat on high
until tender, about 5 to 10 minutes.
Baking potatoes
4 (8 ounces each)
Lowfat cottage cheese 7/8 cup
TO STUFF POTATOES:
Whole milk
Onion, minced
Paprika
2 tablespoons
2 tablespoons
1/4 teaspoon
1
. Slice each potato in half, lengthwise. Using a
spoon, scoop out pulp, leaving about 1/4-inch
thick shells, saving pulp.
2
. Blend cheese, milk, and onion. Add potato pulp;
mix until light and fluffy.
PREPARATIO N TIME: 20 MINUTES
CO NVENTIO NAL CO O KING TIME: 30 TO 45 MINUTES
MICROWAVE CO O KING TIME: 5 TO 10 MINUTES
3. Fill potato halves with mixture. Sprinkle paprika
over potatoes.
1
. Scrub potatoes and remove any blemishes.
Note: Return to oven or microwave to reheat, for
a few minutes, if desired.
TO BAKE:
CONVENTIONAL METHOD:
PER SERVING:
Calories
Total fat
Saturated fat 1 gram
250
1 gram
1
. Preheat oven to 400˚ F.
2. Place potatoes in oven and bake until tender,
about 30 to 40 minutes.
Cholesterol 5 milligrams
Sodium
216 milligrams
43
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