Cheese Stuffed Potatoes

Ingredients:

  • 4 baking potatoes (8 ounces each)
  • 2 cups low fat (1%) cottage cheese
  • 2 Tablespoons 1% low fat milk
  • 2 Tablespoons finely chopped onions
  • ¼ teaspoon chili powder

Directions:

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Preheat oven to 400° F.
  3. Place potatoes in oven and bake until tender* (about 30-40 minutes).
  4. Slice each potato in half, lengthwise. Using a spoon, scoop out pulp, leaving about ¼-inch thick shells. Save potato pulp.
  5. Blend cheese, milk and onion.
  6. Add potato pulp; mix until light and fluffy.
  7. Fill potato shells with mixture.
  8. Sprinkle chili powder over potatoes and serve.

* Potatoes can be cooked in microwave oven instead. Cook on high heat for 5-10 minutes until tender. Pierce potatoes with fork before cooking, and cover potatoes with waxed paper or paper towel.

Nutrition Facts (Per Serving):

Calories, 123; carbohydrate, 22 g; protein, 8 g; fat, 1 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 5 mg; fiber, 2 g; total sugars, 4 g; sodium, 221 mg; calcium, 118 mg; folate, 25 mcg; iron, 1 mg; percent calories from fat, 7%.

Makes 8 servings - ½ potato each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Cheese Stuffed Potatoes

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Cheese Stuffed Potatoes
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Ingredients

  • 4 baking potatoes (8 ounces each)
  • 2 cups low fat (1%) cottage cheese
  • 2 Tablespoons 1% low fat milk
  • 2 Tablespoons finely chopped onions
  • ¼ teaspoon chili powder

Directions

  1. Wash hands with warm water and soap. Wash fresh vegetables before preparing.
  2. Preheat oven to 400° F.
  3. Place potatoes in oven and bake until tender* (about 30-40 minutes).
  4. Slice each potato in half, lengthwise. Using a spoon, scoop out pulp, leaving about ¼-inch thick shells. Save potato pulp.
  5. Blend cheese, milk and onion.
  6. Add potato pulp; mix until light and fluffy.
  7. Fill potato shells with mixture.
  8. Sprinkle chili powder over potatoes and serve.

* Potatoes can be cooked in microwave oven instead. Cook on high heat for 5-10 minutes until tender. Pierce potatoes with fork before cooking, and cover potatoes with waxed paper or paper towel.

Nutrition Facts (Per Serving)

Calories, 123; carbohydrate, 22 g; protein, 8 g; fat, 1 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 5 mg; fiber, 2 g; total sugars, 4 g; sodium, 221 mg; calcium, 118 mg; folate, 25 mcg; iron, 1 mg; percent calories from fat, 7%.

Makes 8 servings - ½ potato each.

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