Recipe For Health: Wonderful Stuffed Potatoes

Baked potatoes stuffed with seasoned, low-fat cottage cheese are a lavish lowcholesterol, low-sodium treat.

4 medium baking potatoes
¾ c. low-fat cottage cheese
¼ c. low-fat milk
2 tbsp. soft margarine
1 tsp. dill weed
¾ tsp. herb seasoning
4 - 6 drops hot pepper sauce (optional)
2 tsp. grated Parmesan cheese

1. Prick potatoes with fork. Bake at 425° F for 60 minutes or until fork is inserted easily.



2. Cut potatoes in half lengthwise. Carefully scoop out potatoes, leaving about ½ inch of pulp inside each shell. Mash pulp in a large bowl.



3. Mix in remaining ingredients by hand, except the Parmesan cheese. Spoon mixture into potato shells.



4. Sprinkle top of each potato half with ¼ teaspoon Parmesan cheese.



5. Place on baking sheet and return potatoes to oven. Bake for 15 to 20 minutes or until tops are golden brown.

Yield: 8 servings
Serving size: ½ potato

Each serving provides:

Calories: 113
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: 1 mg
Sodium: 136 mg