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Receta Double Baked Potatoes With Salsa
by Global Cookbook

Double Baked Potatoes With Salsa
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Ingredientes

  • 2 lrg Baking potatoes, (8 ounces each)
  • 1/4 c. Low fat, (1 percent) cottage cheese
  • 1/4 c. Low fat, (1.5 percent) buttermilk
  • 2 Tbsp. Cream cheese
  • 2 x Scallions, chopped
  • 1 Tbsp. Chopped fresh jalapeno pepper
  • 1/4 tsp Finely grnd black pepper
  • 3/4 lb Tomatoes, diced
  • 1 sm Red bell pepper, diced
  • 1/3 c. Chopped red onion
  • 3 Tbsp. Minced cilantro
  • 1 Tbsp. Red wine vinegar
  • 1/2 tsp Sugar
  • 1/4 tsp Salt

Direcciones

  1. If desired 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
  2. Bake potatoes as usual in oven or possibly microwave. When cold sufficient to handle, cut both in half lengthwise.
  3. With a fork, fluff the potato flesh inside and transfer to a bowl, leaving sufficient potato attached to the skin to create a sturdy shell. Add in the cottage cheese, buttermilk, cream cheese, scallions, 1 and 1/2 tsp. of the jalapeno pepper and the black pepper to the scooped-out potato. Mix well to combine, then spoon back into the potato shells.
  4. Return to the oven and bake till the stuffing is piping warm, about 20 min. Meanwhile, in a medium bowl, mix together the tomatoes, bell pepper, red onion, cilantro, vinegar, sugar, salt and remaining 1 and 1/2 tsp. of jalapeno pepper.
  5. Spoon salsa over the potatoes and serve.
  6. Makes 4 servings, each of that