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Name: Canyon Ranch Stuft Spuds
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 3 tb Grated Parmesan fresh; 2 tb Chopped chives or scallion; 2 sm Baking potatoes ( 8 ounces),; 1 md Onion, finely chopped; 1/2 c Lowfat cottage cheese; 1/4 c Buttermilk

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INGREDIENTS

3 tb Grated Parmesan ; fresh
2 tb Chopped chives or scallion
2 sm Baking potatoes ( 8 ounces),
1 md Onion, finely chopped
1/2 c Lowfat cottage cheese
1/4 c Buttermilk

Servings

INSTRUCTIONS

Cut a thin slice from the top of each potato. Remove the pulp from the potatoes, being careful not to tear the shells. Place the potato pulp in a mixing bowl and mash. Cover and set aside. Keep the shells warm. Cook the onion in a medium skillet, covered, over very low heat until soft, stirring occasionally and adding a little water if necessary to prevent scorching. Add the mashed potatoes, buttermilk, cottage cheese, and Parmesan and mix well. Heat through. Stuff the potato mixture back into the warm shells. The mixture will be heaped way over the top. To serve, sprinkle the top of each stuft spud with 1 tablespoon of chopped chives or scallion tops. If you have prepared the potatoes in advance, reheat them in a 350F oven for about 15 minutes, or until hot, before adding the chopped chives or scallions. Serves 2 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest Jan/Feb 99 Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11, 1999

NOTES

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Canyon Ranch Stuft Spuds

3 tb Grated Parmesan fresh
2 tb Chopped chives or scallion
2 sm Baking potatoes ( 8 ounces),
1 md Onion, finely chopped
1/2 c Lowfat cottage cheese
1/4 c Buttermilk

Cut a thin slice from the top of each potato. Remove the pulp from the  potatoes, being careful not to tear the shells.  Place the potato  pulp in a mixing bowl and mash.  Cover and set aside.  Keep the  shells warm.    Cook the onion in a medium skillet, covered, over very low heat until  soft, stirring occasionally and adding a little water if necessary to  prevent scorching.  Add the mashed potatoes, buttermilk, cottage  cheese, and Parmesan and mix well.  Heat through.    Stuff the potato mixture back into the warm shells.  The mixture will  be heaped way over the top.    To serve, sprinkle the top of each stuft spud with 1 tablespoon of  chopped chives or scallion tops.  If you have prepared the potatoes  in advance, reheat them in a 350F oven for about 15 minutes, or  until hot, before adding the chopped chives or scallions.  Serves 2  Typed in MMFormat by cjhartlin@msn.com  Source: Cookbook Digest  Jan/Feb 99    Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11,  1999

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Nutrition

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Serving Size: 1 Serving (96g)
Recipe Makes: 2 Servings

Calories: 93
Calories from Fat: 32 (34%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.1g
Cholesterol 11.7mg		4 %
Sodium 404.9mg		14 %
Potassium 106.6mg		3 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.4g
Protein 11.6g		17 %
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.

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Calories per serving: 93

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