From the American Heart Association; www.deliciousdecisions.org
Serves 8

Ingredients

6 medium red potatoes, baked (about 1 1/4 pounds) Vegetable oil spray

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/8 teaspoon pepper

8 ounces fat-free or low-fat cottage cheese, undrained

1/2 teaspoon grated lime zest

1 1/2 tablespoons fresh lime juice

1 teaspoon dried chives

1/4 teaspoon chili powder

24 black olive slices (4 large olives)

Cooking Instructions

Preheat the oven to 450°F.

Cut each potato in half. Scoop out the center, leaving about 1/4 inch of potato on the inside of each skin. Cut the skins into quarters.

Lightly spray the insides of the skins with vegetable oil spray.

In a small bowl, combine the garlic powder, 1/2 teaspoon chili powder, cumin, and pepper. Sprinkle the mixture evenly on the insides of the potatoes. Place the skins with skin side down on a baking sheet.

Bake for 15 to 20 minutes, or until lightly browned.

Meanwhile, in a food processor or blender, process the remaining ingredients except the olives until smooth.  Spoon about 1 teaspoon of the cottage cheese mixture onto each potato skin and top with an olive slice.

Nutrition Information

serving:  about 3 wedges

73 Calories

0.5 g Total Fat

1 mg Cholesterol

14 g Carbohydrates

1 g Fiber

5 g Protein

Kristy Lang
Registered Dietitian

WELLAWARE / Boone Hospital Center
(573) 815-8385
www.boone.org