Vegetable-Stuffed Baked Potatoes 2 Servings
1 lg. baking potato Safflower oil for rubbing potato ½ cup low fat cottage cheese 1/4 cup plain low fat yogurt 1 lg. celery rib, finely diced 1 medium scallions, chopped 1 tsp. apple cider vinegar Dash of cayenne pepper 1/4 lb. broccoli, trimmed of stalk and cut into small florets (1/4 cup) 1/4 lb. part skim mozzarella cheese, cut into 8 thin slices Salt and freshly ground black pepper
Microwave the potato for 15 minutes on high setting or preheat oven to 375. Rub the potato with the safflower oil and bake for 60 minutes, until tender.
Meanwhile, in a medium bowl, stir together the cottage cheese, yogurt, celery, scallions, vinegar and cayenne.
Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/2 inch potato shell. Stir the scooped-out potato into the cottage cheese mixture.
Arrange the potato shells in a medium rectangular baking dish. Stuff with the potato-cheese filling. Top with the broccoli florets and cover with the sliced mozzarella.
Either bake for about 15 minutes, until the potatoes are heated through and the cheese is golden brown or microwave on medium heat setting for 6 minutes.
Season to taste with salt and pepper and serve hot.
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