[CH] salsa & potatoes

Judy Howle (howle@ebicom.net)
Sun, 27 Sep 1998 12:34:46 -0500

By Sheldon Margen, M.D., and Dale A. Ogar 
                       Health and Fitness News Service 

If you like twice-baked potatoes but aren't willing to use
                       up a whole day's fat allowance by mixing them with
                       cheese and butter, here's a suggestion from the "Wellness
                       Simply Healthy Cookbook" (Rebus, 1995). 

                           DOUBLE BAKED POTATOES WITH SALSA

                           2 large baking potatoes (8 ounces each) 

                           1/4 cup low fat (1 percent) cottage cheese 

                           1/4 cup low fat (1.5 percent) buttermilk 

                           2 tablespoons cream cheese 

                           2 scallions, minced 

                           1 tablespoon minced fresh jalapeno pepper 

                           1/4 teaspoon finely ground black pepper 

                           3/4 pound tomatoes, diced 

                           1 small red bell pepper, diced 

                           1/3 cup minced red onion 

                           3 tablespoons chopped cilantro 

                           1 tablespoon red wine vinegar 

                           1/2 teaspoon sugar 

                           1/4 teaspoon salt 

                           Bake potatoes as usual in oven or microwave.
                           When cool enough to handle, cut both in half
                           lengthwise. 

                           With a fork, fluff the potato flesh inside and
                           transfer to a bowl, leaving enough potato
                           attached to the skin to form a sturdy shell. Add
                           the cottage cheese, buttermilk, cream cheese,
                           scallions, 1 and 1/2 teaspoons of the jalapeno
                           pepper and the black pepper to the scooped-out
                           potato. Mix well to combine, then spoon back
                           into the potato shells. 

                           Return to the oven and bake until the stuffing is
                           piping hot, about 20 minutes. Meanwhile, in a
                           medium bowl, mix together the tomatoes, bell
                           pepper, red onion, cilantro, vinegar, sugar, salt
                           and remaining 1 and 1/2 teaspoons of jalapeno
                           pepper. 

                           Spoon salsa over the potatoes and serve.
                           Makes 4 servings, each of which has 151
                           calories, 2.3 g fat, 6.6 mg cholesterol, 254 mg
                           sodium, 62 mg vitamin C, 57 mg calcium, 3.4 g
                           dietary fiber. 
Judy "MsChile" Howle   

Flavors of the South; Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor at Suite 101
http://www.suite101.com/topics/page.cfm/462