You would never know they were low fat twice baked potatoes!
Prick potatoes with fork. Bake at 425 degrees for 70 minutes or until done. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/4 inch of pulp inside shell. Mix together in a large bowl the following ingredients: cottage cheese, skim milk, butter spray, dill weed, Tabasco sauce, 2 slices of cheddar cheese, and seasoned salt to taste. Whip mixture with electric mixer until smooth. Spoon mixture into potato shells. Roll up remaining slices of cheddar cheese jelly roll style and press into top of each potato. Sprinkle top with paprika, Place on baking sheet and return to over. Bake 15-20 minutes or until cheese is melted.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 4mg | 0 % | |
Potassium 12.7mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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