Cheesy-Stuffed New Potatoes

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* Exported from MasterCook *

 

Cheesy-Stuffed New Potatoes

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 25

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Potatoes

 

Amount Measure Ingredient -- Preparation Method

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8 small new potatoes

3/4 cup nonfat cottage cheese

2 tablespoons dry Ranch Style fat-free dressing mix

2 tablespoons minced parsley

2 tablespoons minced chives

1 teaspoon dill weed

pepper -- to taste

8 small dill or parsley sprigs

 

Serving Size 4

 

Place potatoes in a medium size saucepan, cover with water. Bring to a

boil over moderately high heat, cover and simmer potatoes until

tender. Drain and set aside. Meanwhile, place cottage cheese in a food

processor or blender and whirl until smooth. Transfer to a small bowl and

stir in the dry dressing mix, parsley chives, dill weed and pepper. When

potatoes are cool enough to handle, slice about 1/4 inch off the top of

each. With a small spoon or melon bailer, remove 1 to 2 scoops of potato,

be careful not to break the skin. Fill the potatoes with the cheese

mixture and garnish with dill or parsley sprigs.

 

Nutritional analysis: Calories 68, Fat 0, Cholesterol 0, Carbohydrate 12,

Protein 4, Sodium 70.

 

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