Double-Baked Potatoes with Salsa
Twice-baked potatoes are a great favorite, and these potato-and-cheese-filled halves are made extra-special (and high in vitamin C) with a topping of fresh tomato salsa.
  • 2 large baking potatoes (8 ounces each)
  • 1/4 cup low-fat (1%) cottage cheese
  • 1/4 cup low-fat (1.5%) buttermilk
  • 2 tablespoons reduced-fat cream cheese (Neufchatel)
  • 2 scallions, minced
  • 1 tablespoon minced fresh jalapeño pepper
  • 1/4 teaspoon 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

1. Preheat oven to 450°F. Prick potatoes in several places. Bake for 45 minutes, or until tender. When cool enough to handle, halve potatoes lengthwise. With fork, fluff potato flesh inside and transfer to a bowl, leaving enough potato attached to skin to form a sturdy shell, about 1/8-inch thick.

2. Add cottage cheese, buttermilk, cream cheese, scallions, 1-1/2 teaspoons of jalapeño pepper, and the black pepper. Mix well to combine, then spoon into potato shells. Return to oven and bake until stuffing is piping hot, about 20 minutes.

3. Meanwhile, in a medium bowl, mix together tomatoes, bell pepper, red onion, cilantro, vinegar, sugar, salt, and remaining 1-1/2 teaspoons jalapeño. Spoon salsa over potatoes and serve.

Nutritional Information
Per serving: 151 calories, 2.3g total fat, 1.3g saturated fat, 0.6g monounsaturated fat, 0.2g polyunsaturated fat, 3.4g dietary fiber, 6g protein, 28g carbohydrate, 7mg cholesterol, 254mg sodium.
Good source of: potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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