A delicious rainy day recipe that combines the perfect amount of comfort with health! Who knew a low-fat, low- cholesterol, low-sodium treat could taste so good?
Nutrition Facts
| Serving Size | ½ potato each |
| Calories | 113 |
| Total Fat | 3 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 1 mg |
| Sodium | 136 mg |
Servings and Times
| Servings | 8 |
Ingredients and Preparation
| Ingredients | Measures |
| Medium baking potatoes | 4 |
| Low-fat (1%) cottage cheese | ¾ cup |
| Low-fat (1%) milk | ¼ cup |
| Soft margarine | 2 tablespoons |
| Dill weed | 1 teaspoon |
| Herb seasoning | ¾ teaspoon |
| Hot pepper sauce | 4-6 drops |
| Grated parmesan cheese | 2 teaspoon |
Directions
1. Prick potatoes with fork. Bake at 425ºF for 60 minutes or until fork is easily inserted.
2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about ½ inch of pulp inside shell. Mash pulp in large bowl.
3. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.
4. Sprinkle top with ¼ teaspoon parmesan cheese.
5. Place on baking sheet and return to oven. Bake for 15-20 minutes or until tops are golden brown.
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