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Name: Twice Baked Cheese Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 tb Chives; 1 c Beans -- of choice; 1 c Cheddar cheese -- shredded; 1 lg Onion -- chopped; 2 tb Fat-free sour cream; 3 c Spinach -- chopped; 3 md Potatoes* -- baked; Temperature; 2 tb Fat-free sour cream; 1/2 c Egg whites -- at room; 2 tb Chives; 1 c Fat-free cottage cheese

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INGREDIENTS

2 tb Chives
1 c Beans -- of choice
1 c Cheddar cheese -- shredded
1 lg Onion -- chopped
2 tb Fat-free sour cream
3 c Spinach -- chopped
3 md Potatoes* -- baked
Temperature
2 tb Fat-free sour cream
1/2 c Egg whites -- at room
2 tb Chives
1 c Fat-free cottage cheese

Servings

INSTRUCTIONS

Preheat oven at 375. Prepare a 13 x 9 x2" pan with cooking spray. Bake potatoes 1 to 1/4 hours or until tender. Cool just until easy to handle. Cut potatoes lengthwise into halves; scoop out pulp, leaving thins shells. Place potato pulp and beans in blender; cover and blend until smooth. Mix potato mixture and remaining ingredients except 2 tablespoons sour cream and 2 tablespoons chives. Divide mixture among potato shells. Bake uncovered 15 to 20 minutes or until hot and light brown. Top with sour cream and chives. Recipe By : Anita A. Matejka From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Twice Baked Cheese Potatoes

2 tb Chives
1 c Beans -- of choice
1 c Cheddar cheese -- shredded
1 lg Onion -- chopped
2 tb Fat-free sour cream
3 c Spinach -- chopped
3 md Potatoes* -- baked
 Temperature
2 tb Fat-free sour cream
1/2 c Egg whites -- at room
2 tb Chives
1 c Fat-free cottage cheese

Preheat oven at 375.  Prepare a 13 x 9 x2" pan with cooking spray.  Bake  potatoes 1 to 1/4 hours or until tender.  Cool just until easy to handle.  Cut potatoes lengthwise into halves; scoop out pulp, leaving thins shells.  Place potato pulp and beans in blender; cover and blend until smooth. Mix  potato mixture and remaining ingredients except 2 tablespoons sour cream  and 2 tablespoons chives.  Divide mixture among potato shells.  Bake  uncovered 15 to 20 minutes or until hot and light brown.  Top with sour  cream and chives.    Recipe By     : Anita A. Matejka    From: Cuponquen@aol.Com               Date: Sun, 12 Nov 1995 21:45:56 -0500    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (53g)
Recipe Makes: 6 Servings

Calories: 36
Calories from Fat: 4 (11%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 2.3mg		1 %
Sodium 166.3mg		6 %
Potassium 62.2mg		2 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.6g
Protein 5.2g		7 %
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: 36

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