Low Sodium Recipes_CHEESE-STUFFED POTATOES
Low Sodium Recipes: CHEESE-STUFFED POTATOES
INGREDIENTS:
4 Servings, two potato halves each
Baking potatoes 4 (8 ounces each)
Lowfat cottage cheese 7/8 cup
Whole milk 2 tablespoons
Onion, minced 2 tablespoons
Paprika 1/4 teaspoon
PREPARATION TIME: 20 MINUTES
CONVENTIONAL COOKING TIME: 30 TO 45 MINUTES
MICROWAVE COOKING TIME: 5 TO 10 MINUTES
1. Scrub potatoes and remove any blemishes.
TO BAKE:
CONVENTIONAL METHOD:
1. Preheat oven to 400˚ F.
2. Place potatoes in oven and bake until tender, about 30 to 40 minutes.
MICROWAVE METHOD:
1. Pierce potatoes by using fork prongs.
2. Cover potatoes with waxed paper. Heat on high until tender, about 5 to 10 minutes.
TO STUFF POTATOES:
1. Slice each potato in half, lengthwise. Using a spoon, scoop out pulp, leaving about 1/4-inch
thick shells, saving pulp.
2. Blend cheese, milk, and onion. Add potato pulp; mix until light and fluffy.
3. Fill potato halves with mixture. Sprinkle paprika over potatoes.
Note: Return to oven or microwave to reheat, for a few minutes, if desired.
NUTRITIONAL FACTS PER SERVING:
Calories 250
Total fat 1 gram
Saturated fat 1 gram
Cholesterol 5 milligrams
Sodium 216 milligrams
