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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
- 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
- Bake potatoes as usual in oven or possibly microwave. When cold sufficient to handle, cut both in half lengthwise.
- 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.
- 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.
- Spoon salsa over the potatoes and serve.
- Makes 4 servings, each of that
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1074g | |
| Calories 645 | |
| Calories from Fat 100 | 16% |
| Total Fat 11.4g | 14% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 738mg | 31% |
| Potassium 3427mg | 98% |
| Total Carbs 123.67g | 33% |
| Dietary Fiber 18.9g | 63% |
| Sugars 22.24g | 15% |
| Protein 17.47g | 28% |
