Ingredients
4 medium baking potatoes
3/4 cup low-fat (1 percent) cottage cheese
1/4 cup low-fat (1 percent) milk
2 tablespoons soft margarine
1 teaspoon dill weed
3/4 teaspoon herb seasoning
4 to 6 drops hot pepper sauce
2 teaspoons grated parmesan cheese
Directions
Prick potatoes with fork. Bake at 425° for 60 minutes or until fork is easily inserted. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2-inch of pulp inside shell. Mash pulp in large bowl. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells. Sprinkle top with 1/4 teaspoon parmesan cheese. Place on baking sheet and return to oven. Bake 15 to 20 minutes or until tops are golden brown.
Nutrition Facts
Heart-healthy recipe
Yield: 8 servings
Serving Size: 1/2 potato
Per serving: 113 Calories, 3 g Total Fat, less than 1 g Saturated Fat, 1 mg Cholesterol,
136 mg Sodium
Source: National Heart, Lung, and Blood Institute