Stuffed Baked Potatoes
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Ingredients
- 4 medium baking potatoes
- 3/4 cup low-fat cottage cheese
- 1/4 cup 1% low-fat milk
- 2 tablespoons margarine, soft tub
- 1 teaspoon dill weed
- 3/4 teaspoon herb seasoning
- 1/4 teaspoon hot pepper sauce (or to taste)
- 2 tablespoons Parmesan cheese
Instructions
- Wash hands with soap and water.
- Prick potatoes with fork. Bake at 425 degrees F 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 remaining ingredients with the mashed potato, except Parmesan cheese. Spoon mixture into potato shells.
- Sprinkle top of each stuffed potato with Parmesan cheese.
- Place on baking sheet and return to oven. Bake 15 to 20 minutes or until tops are golden brown.
Nutrition
| Calories | 125 |
|---|---|
| Protein | 5 g |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 4 mg |
| Sodium | 122 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Adapted from "Wonderful Stuffed Potatoes" A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion