Serves 8.
4 baking potatoes
3/4 cup 1% (percent) low-fat cottage cheese
1/4 cup 1% (percent) milk
2 tablespoons reduced-fat butter
1 teaspoon dill weed, dried
3/4 teaspoon herb seasoning
4 to 6 drops Tabasco sauce
2 teaspoons grated Parmesan cheese
PREHEAT oven 425deg.F.
Prick the potatoes with a fork. BAKE until easily pierced with a fork, about 1 hour. REMOVE from the oven and leave the oven set at 425deg.F. HALVE the potatoes lengthwise and scoop out the pulp into a bowl, leaving "shells" about 1/2 inch thick. MASH the pulp, then, mix in all the remaining ingredients except the Parmesan cheese. SPOON into the potato shells. PLACE on a baking sheet, and sprinkle the top of each with 1/4 teaspoon Parmesan cheese. BAKE until tops are golden brown, 15 to 20 minutes.
Bon Apetit
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