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.
Baked Potatoes with Baked Beans
4 each warm baked potatoes, cut in half lengthwise
1/2 cup nonfat cottage cheese or ricotta cheese
1 cup vegetarian beans, drained if soupy
1/2 cup grated nonfat mozzarella or cheddar cheese (or a mix)
1/2 cup chopped scallions (optional)
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
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.