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TWICE BAKED POTATOES COTTAGE STYLE 4 medium potatoes 1 c. low-fat cottage cheese 1/2 c. skim milk or buttermilk 1 Tbsp. minced onion 1/2 tsp. salt paprika dash of pepper dried parsley flakes Gently scrub potatoes under cold water with vegetable brush to clean. Pierce each potato in several places with tines of fork. Bake at 400 degrees for 45 minutes or until tender. Cut hot potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing. With wire whisk, beat potatoes with remaining ingredients except paprika and parsley flakes until fluffy. Pile mixture back into skins, sprinkle with paprika and parsley flakes. Bake 10 minutes more or until just golden. Variation: Spicy Twice Baked: Follow the recipe for twice baked potatoes, cottage style but bake 6 potatoes and beat potato pulp with 1/2 package (1/4 oz.) dehydrated onion soup mix, 3 tablespoons low calorie Russian dressing , 2 teaspoons Worcestershire sauce, 1 teaspoon baking powder and 6 tablespoons skim milk. Restuff skins before reheating. Makes 12 servings, about 60 calories. Tip: Stuffed potatoes may be covered and refrigerated for reheating next day. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |