If loving potatoes is wrong, I don’t want to be right. But the only problem with my potato-loving nature is that I like lots of cheese and butter. (Have I ever mentioned I’m lactose intolerant?) Yeah, dairy and I can’t really be friends, but I’ve been stubborn over the years. Fortunately, I just found a new recipe from an old cookbook I had laying around that allows me to enjoy those lovely spuds without having to cram a bunch of crap on them. (And by crap, I mean so much dairy that it will give me the craps.)
This Stuffed Baked Potatoes recipe is cake to make and yummy to boot. I made the recipe my own with a few substitutions and by adding some salsa, too. There’s just something about salsa on a papa that melts my butter.
Stuffed Baked Potatoes
- 3 large Russet potatoes
- ½ c fat-free cottage cheese
- ½ c fat-free sour cream
- 1 can (4 oz.) diced green chiles
- ½ tsp garlic salt
- ½ bunch fresh cilantro, chopped
- Paprika to taste
- Jar of your favorite salsa, optional
- Bake potatoes and allow to cool until easy to handle.
- Slice in half lengthwise and scoop out centers, leaving ½-inch rim and set shells aside. Mash potato centers and combine with cottage cheese and sour cream, blending thoroughly. Stir in green chiles, garlic salt and cilantro. Fill potato skins with mixture, sprinkle with paprika and place in 350° oven for 10 to 15 minutes, or until crispy on top.
- Top with salsa and enjoy!
Do you have any healthier spins on your guilty pleasures? Grumbling tummies want to know! —Tish