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INGREDIENTS

4 large Baking potatoes ; (8-10 oz. each)
1/2 cup Cottage cheese ; small curd
1/4 cup Butter ; or margarine
1/4 cup Parmesan ; grated
1/4 cup Milk
2 teaspoons Horseradish ; prepared, in jar or bottle
2 teaspoons Parsley ; dried flakes*
1/2 cup Almonds ; sliced, optional

Servings

INSTRUCTIONS

Pierce potatoes with fork. Arrange in circle on paper towel in microwave oven. Microwave on high for 10-16 minutes, until tender. (time will vary depending on your microwave.) If you do not have a rotating plate in your microwave, turn over and rearrange once. Let stand for 5 minutes. Cut a thin slice from top of each potato. (I use an oven mitt or hot pad while doing this, as they can still be VERY HOT!) Scoop out pulp, leaving about 1/4" shell. * Set shells aside.

Place pulp in medium mixing bowl. Add remaining ingredients, except almonds, (optional). Beat at medium speed with an electric mixer until blended. Gently stir in almonds and cheese. Spoon mixture evenly into potato shells. Arrange potatoes on platter. Microwave on high for 5 to 10 minutes, or until hot, rotating platter once.

*Potatoes differ in their "scoopability". If you use potatoes from that 5# bag, you will find the skins will rip very easily. I really don''t care what they look like as long as they tast good, but for best results, specifically buy baking potatoes for this purpose, and the bigger the better. Their skins are much thicker and easier to work with. The skin also differs depending on the soil they were grown in, ripeness, etc. You''ll have to experiment with scooping the pulp out, there is a small learning curve to this! I have never used the almonds, and use italian seasoning instead of parsley flakes, due to the fact that dried parsley flakes have no perceptable taste whatsoever, so why bother? You can make these as low fat as possible using skim or non fat ingredients where applicable. If you like them a little zingier add a little more prepared horseradish and sharp cheddar cheese. I have even used about 1/8th chopped fresh cilantro when it''s available, either my garden or the store. You can do alot with this recipe. The original recipe didn''t call for cheese, I added this myself. Hope you like them!

NOTES

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Zesty Stuffed Potatoes

4 large Baking potatoes (8-10 oz. each)
1/2 cup Cottage cheese small curd
1/4 cup Butter or margarine
1/4 cup  Parmesan grated
1/4 cup Milk 
2 teaspoons Horseradish prepared, in jar or bottle
2 teaspoons Parsley dried flakes*
1/2 cup Almonds sliced, optional

Pierce potatoes with fork.  Arrange in circle on paper towel in microwave oven.  Microwave on high for 10-16 minutes, until tender. (time will vary depending on your microwave.)  If you do not have a rotating plate in your microwave, turn over and rearrange once.  Let stand for 5 minutes.  Cut a thin slice from top of each potato. (I use an oven mitt or hot pad while doing this, as they can still be VERY HOT!)  Scoop out pulp, leaving about 1/4" shell.  *  Set shells aside.

Place pulp in medium mixing bowl.  Add remaining ingredients, except almonds, (optional).  Beat at medium speed with an electric mixer until blended.  Gently stir in almonds and cheese. Spoon mixture evenly into potato shells.  Arrange potatoes on platter.  Microwave on  high for 5 to 10 minutes, or until hot, rotating platter once.

*Potatoes differ in their "scoopability".  If you use potatoes from that 5# bag, you will find the skins will rip very easily.  I really don''t care what they look like as long as they tast good, but for best results, specifically buy baking potatoes for this purpose, and the bigger the better. Their skins are much thicker and easier to work with.  The skin also differs depending on the soil they were grown in, ripeness, etc.  You''ll have to experiment with scooping the pulp out, there is a small learning curve to this!  I have never used the almonds, and use italian seasoning instead of parsley flakes, due to the fact that dried parsley flakes have no perceptable taste whatsoever, so why bother?    You can make these as low fat as possible using skim or non fat ingredients where applicable.  If you like them a little zingier add a little more prepared horseradish and sharp cheddar cheese.   I have even used about 1/8th chopped fresh cilantro when it''s available, either my garden or the store.   You can do alot with this recipe.  The original recipe didn''t call for cheese, I added this myself.  Hope you like them!

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Nutrition

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Serving Size: 1 Serving (437g)
Recipe Makes: 4 Servings

Calories: 509
Calories from Fat: 183 (36%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 2.1g
Cholesterol 39.1mg		12 %
Sodium 302.9mg		10 %
Potassium 1691mg		45 %
Total Carbohydrate 68.9g		20 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 59.2g
Protein 16g		23 %
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: 509

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