Free Recipe Double Baked Potatoes with Salsa
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Double Baked Potatoes with Salsa Recipe
2 lg Baking potatoes; (8 ounces
-each)
1/4 c Low fat; (1 percent) cottage
-cheese
1/4 c Low fat; (1.5 percent)
-buttermilk
2 tb Cream cheese
2 Scallions; minced
1 tb Minced fresh jalapeno pepper
1/4 ts Finely ground black pepper
3/4 lb Tomatoes; diced
1 sm Red bell pepper; diced
1/3 c Minced red onion
3 tb Chopped cilantro
1 tb Red wine vinegar
1/2 ts Sugar
1/4 ts Salt
Double Baked Potatoes with Salsa Preparation
By Sheldon Margen, M.D., and Dale A. Ogar Health and Fitness News Service If you like twice-baked potatoes but aren”t willing to use up a whole day”s fat allowance by mixing them with cheese and butter, here”s a suggestion from the Wellness Simply Healthy Cookbook (Rebus, 1995). Bake potatoes as usual in oven or microwave. When cool enough to handle, cut both in half lengthwise. With a fork, fluff the potato flesh inside and transfer to a bowl, leaving enough potato attached to the skin to form a sturdy shell. Add the cottage cheese, buttermilk, cream cheese, scallions, 1 and 1/2 teaspoons of the jalapeno pepper and the black pepper to the scooped-out potato. Mix well to combine, then spoon back into the potato shells. Return to the oven and bake until the stuffing is piping hot, about 20 minutes. Meanwhile, in a medium bowl, mix together the tomatoes, bell pepper, red onion, cilantro, vinegar, sugar, salt and remaining 1 and 1/2 teaspoons of jalapeno pepper. Spoon salsa over the potatoes and serve. Makes 4 servings, each of which has 151 calories, 2.3 g fat, 6.6 mg cholesterol, 254 mg sodium, 62 mg vitamin C, 57 mg calcium, 3.4 g dietary fiber. Judy MsChile Howle Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on Sep 27, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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