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Title: Baked Potatoes With Baked Beans
Yield: 1 Servings

Ingredients

      4    warm baked potatoes; cut in
           -half lengthwise
    1/2 c  nonfat cottage cheese or
           -ricotta ch; eese
      1 c  vegetarian beans; drained if
           - soupy
    1/2 c  grated nonfat mozzarella or
           -cheddar; cheese, (or a mix)
    1/2 c  chopped scallions;
           -(optional)

Instructions

Here's a dish that makes potatoes the main attraction. It's adapted from
500 Fat-Free Recipes by S. Schlesinger. It is also quite filling depending
on the size of the potatoes.

1. Preheat oven to 375F

2. Spread 1 Tbs. cottage cheese over each potato half

3. Add 1/4 cup baked beans to each potato half

4. Top the baked beans on each potato half with 1 Tbs. grated cheese and 1
Tbs. scallions.

5. Bake until cheese melts, about 5 to 10 minutes.

Per Sv: 244 cal; 14g prot; 46g carb; 6.9g fiber; .4g fat; 255mg sod;

I usually serve this with what I call my Kitchen Sink Salad - everything in
it but the kitchen sink - lots of veggies (greens, corn and peas from the
freezer, radishes, jicama, etc.) or else I serve it with stir-fry veggies.
Hope this puts potatoes back on the menu. Patty.
Posted to fatfree digest by "Richard M. Swanson" on Apr
27, 1998

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