Title: Double Baked Potatoes with Salsa
Categories: None
Yield: 1 Servings

2 lg Baking potatoes; (8 ounces
-each)
1/4 c Low fat; (1 percent) cottage
-cheese
1/4 c Low fat; (1.5 percent)
-buttermilk
2 tb Cream cheese
2 Scallions; minced
1 tb Minced fresh jalapeno pepper
1/4 ts Finely ground black pepper
3/4 lb Tomatoes; diced
1 sm Red bell pepper; diced
1/3 c Minced red onion
3 tb Chopped cilantro
1 tb Red wine vinegar
1/2 ts Sugar
1/4 ts Salt

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).

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

Posted to CHILE-HEADS DIGEST by Judy Howle on Sep 27,
1998, converted by MM_Buster v2.0l.