Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
1 hour 30 minutes |
8 servings |
½ potato |
4 medium baking potatoes
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¾ C low-fat (1 percent) cottage cheese
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¼ C low-fat (1 percent) milk
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2 Tbsp soft margarine
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1 tsp dill weed
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¾ tsp herb seasoning
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4-6 drops hot pepper sauce
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2 tsp grated parmesan cheese
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|
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Directions
-
1
|
Prick potatoes with fork. Bake at 425° F for 60 minutes or until fork is easily inserted.
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-
2
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Remove from oven; cut potatoes in half lengthwise. Carefully scoop out each potato, leaving about ½ inch of pulp inside shell. Mash pulp in large bowl.
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-
3
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Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.
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4
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Sprinkle top with ¼ tsp parmesan cheese.
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5
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Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.
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