Baked Potatoes with Chees
INGREDIENTS:
4 Warm baked potatoes; cut in
-half lengthwise
1/2 c Nonfat cottage cheese or
-ricotta cheese
1 c Vegetarian beans; drained if
-soupy
1/2 c Grated nonfat mozzarella or
-cheddar cheese; (or a mix)
1/2 c Chopped scallions;
-(optional)
4 Warm baked potatoes; cut in
-half lengthwise
1/2 c Nonfat cottage cheese or
-ricotta cheese
1 c Vegetarian beans; drained if
-soupy
1/2 c Grated nonfat mozzarella or
-cheddar cheese; (or a mix)
1/2 c Chopped scallions;
-(optional)
Here's a dish that makes potatoes the main attraction. It's adapted from 500 Fat-Free Recipes by S. Schlesinger. It is also quite filling depending on the size of the potatoes.
1. Preheat oven to 375F
2. Spread 1 Tbs. cottage cheese over each potato half
3. Add 1/4 cup baked beans to each potato half
4. Top the baked beans on each potato half with 1 Tbs. grated cheese and 1 Tbs. scallions.
5. Bake until cheese melts, about 5 to 10 minutes.
Per Sv: 244 cal; 14g prot; 46g carb; 6.9g fiber; .4g fat; 255mg sod;
I usually serve this with what I call my Kitchen Sink Salad -
everything in it but the kitchen sink -
lots of veggies (greens, corn and peas from the freezer, radishes, jicama, etc.) or else I serve it with stir-fry veggies. Hope this puts potatoes back on the menu. Patty.
1. Preheat oven to 375F
2. Spread 1 Tbs. cottage cheese over each potato half
3. Add 1/4 cup baked beans to each potato half
4. Top the baked beans on each potato half with 1 Tbs. grated cheese and 1 Tbs. scallions.
5. Bake until cheese melts, about 5 to 10 minutes.
Per Sv: 244 cal; 14g prot; 46g carb; 6.9g fiber; .4g fat; 255mg sod;
I usually serve this with what I call my Kitchen Sink Salad -
everything in it but the kitchen sink -
lots of veggies (greens, corn and peas from the freezer, radishes, jicama, etc.) or else I serve it with stir-fry veggies. Hope this puts potatoes back on the menu. Patty.