1/4 cup shredded Cheddar cheese
1/8 teaspoon pepper
salt, to taste
3 cherry tomatoes, halved
1 10-oz potato
1/4 cup lowfat cottage cheese
2 tablespoons lowfat milk (2 to 3)
2 tablespoons toasted sunflower seed kernels
2 tablespoons chopped green bell pepper
2 tablespoons chopped carrot
2 tablespoons sliced green onions
Servings: 2
Pierce potato with tines of fork; microwave on HIGH about 8 minutes until potato is fork-tender. Halve and scoop out potato, leaving 1/4-inch shells. In bowl mash potato pulp. Mix in cottage cheese and enough milk for a moist but firm consistency. Mix in sunflower seeds, green pepper, carrot, onions, half the Cheddar cheese and the pepper to blend thoroughly. Season with salt. Mound into potato shells, dividing equally. Sprinkle with remaining Cheddar cheese. Microwave on HIGH about 2 minutes until cheese is melted and potatoes are heated through. Garnish with tomatoes.
Preparation Time: 15 minutes
Start to finish: 25 minutes
1/8 teaspoon pepper
salt, to taste
3 cherry tomatoes, halved
1 10-oz potato
1/4 cup lowfat cottage cheese
2 tablespoons lowfat milk (2 to 3)
2 tablespoons toasted sunflower seed kernels
2 tablespoons chopped green bell pepper
2 tablespoons chopped carrot
2 tablespoons sliced green onions
Servings: 2
Pierce potato with tines of fork; microwave on HIGH about 8 minutes until potato is fork-tender. Halve and scoop out potato, leaving 1/4-inch shells. In bowl mash potato pulp. Mix in cottage cheese and enough milk for a moist but firm consistency. Mix in sunflower seeds, green pepper, carrot, onions, half the Cheddar cheese and the pepper to blend thoroughly. Season with salt. Mound into potato shells, dividing equally. Sprinkle with remaining Cheddar cheese. Microwave on HIGH about 2 minutes until cheese is melted and potatoes are heated through. Garnish with tomatoes.
Preparation Time: 15 minutes
Start to finish: 25 minutes
