[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