Keep the fat down in these wonderful stuffed potatoes with low fat cottage cheese and milk.
4 medium baking potatoes
3/4 cup low-fat cottage cheese
1/4 cup low-fat milk
2 tablespoons soft margarine
1 teaspoon dill weed
3/4 teaspoon onion and herb salt-free seasoning blend
4 to 6 drops hot pepper sauce
1/2 cup thinly sliced scallions
2 teaspoons grated Parmesan cheese
Prick potatoes with fork. Bake at 425 degrees for 60 minutes or until fork is easily inserted. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.
Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells. Sprinkle top with 1/4 teaspoon parmesan cheese.
Place on baking sheet and return to oven. Bake 15 to 20 minutes or until tops are golden brown.
Recipe makes 8 servings.
Serving size: 1/2 potato
Calories: 113; Total Fat: 3g; Saturated Fat: less than 1g; Cholesterol: 1mg; Sodium: 136mg
Did You Know?
Pillows of the dried dill herb were once placed in cradles to lull a baby to sleep with the fragrance.
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