| Cheese-and-Corn Stuffed Potatoes
Ingredients:
4 (8-ounce) baking potatoes
2 teaspoons olive oil
1 cup chopped leek
1 cup chopped onion
2 garlic cloves, minced
1/4 cup frozen whole-kernel corn, thawed and drained
1/2 cup 1% low-fat cottage cheese
1/2 cup plain fat-free yogurt
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Chopped
parsley (optional)
Instructions:
1. Preheat over to 375 degrees.
2. Wrap potatoes in foil, and bake at 375 degrees for 1 hour or until tender.
3. Heat oil in a medium nonstick skillet over medium-high heat. Add leek, onion and garlic; saute 4 minutes or until tender. Set aside.
4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 4-inch thick shell.
Combine potato pulp, onion mixture, corn and next 4 ingredients (corn through red pepper) in a bowl.
5. Stuff shells with potato mixture, and place on a baking sheet. Bake at 375 degrees for 10 minutes or until potatoes are thoroughly heated. Garnish with parsley, if desired. Yield: 4 servings.
Calories 301 (9% from fat); Fat 3g (sat 0.6g, mono 1.8g, poly 0.4g); Protein 12.5g; Carb 58.7g; Fiber 5.9g; Chol 2mg; Iron 3.8mg; Sodium 455mg; Calc 134mg |
