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| Tangy Cottage Cheese Stuffed Potatoes |
| 4 large russet potatoes, washed and pricked with fork 1 cup cottage cheese 1/4 cup low-fat milk 1 cup grated mozzarella cheese 1/4 cup pico de gallo or your favorite salsa Salt and pepper to taste |
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| Bake the potatoes in a 400-degree oven for about one
hour, or until tender. Remove from oven and cool slightly. Scoop out inside of
the potato, leaving a 1-inch shell. Reserve the removed potato. Combine the cottage cheese and milk in a blender. Pulse until smooth. Pour into a bowl and add the mozzarella, pico de gallo and reserved potato. Stir gently to combine. Season with salt and pepper to taste. Spoon the mixture back into the potato shells. Return to oven and bake another 15 minutes or until lightly browned. |
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| Serves four. |
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