Twice-baked potatoes are a great favorite, and these potato-and-cheese-filled examples are made extra-special (and high in vitamin C) with a topping of fresh tomato salsa.
2 large baking potatoes (8 ounces each)
1/4 cup low-fat (1%) cottage cheese
1/4 cup low-fat (1.5%) buttermilk
2 tablespoons reduced-fat cream cheese (Neufchâtel)
2 scallions, minced
1 tablespoon minced fresh jalapeño pepper
1/4 teaspoon black pepper
3/4 pound tomatoes, diced
1 small red bell pepper, diced
1/3 cup minced red onion
3 tablespoons chopped cilantro
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1. Preheat the oven to 450°F. Prick the potatoes in several places. Bake for 45 minutes, or until tender. When cool enough to handle, halve the potatoes lengthwise. With a fork, scrape the potato flesh into a bowl, leaving enough potato attached to the skin to form a sturdy shell (about ⅛ inch). Leave the oven on.
2. Add the cottage cheese, buttermilk, cream cheese, scallions, 1 1/2 teaspoons of the jalapeño pepper, and the black pepper. Mix well to combine, then spoon the mixture into the potato shells. Place the stuffed potato halves on a baking sheet, return to the oven, and bake until the stuffing is piping hot, about 20 minutes.
3. Meanwhile, in a medium bowl, mix together the tomatoes, bell pepper, onion, cilantro, vinegar, sugar, salt, and remaining 1 1/2 teaspoons jalapeño pepper. Serve the potatoes with the salsa spooned on top. Makes 4 servings
Good source of: niacin, potassium, thiamin, vitamin B6, vitamin C
The microwave is perfect for "baking" potatoes, though the potato flesh will be a little denser (not as fluffy) than that of conventionally baked potatoes. To microwave, scrub the potatoes well, prick in several places with a fork, and microwave on high power, following your oven’s instructions. Two 8-ounce potatoes should take about 12 minutes on high power, plus at least 1 minute of standing time.
If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.