Recipe - Artichoke Chili Stuffed Potato (Oaks)

6 Potatoes; baked
3 ounce Nonfat cheddar cheese
One half cup Chopped green chilies
One half cup Artichoke hearts; chopped
coarsely
One fourth cup Lowfat sour cream
One fourth cup Salsa

1. Split potatoes in half and remove most of the pulp. Leave just enough to
help keep the skin intact.

2. Set the potato pulp aside.

3. Place cheese in food processor and process to grate.

4. Add the potato pulp and process to mix.

5. Fold chilies and artichoke hearts into potato mixture and fill the
potato skins with the finished product.

6. Serve the potatoes topped with sour cream and salsa or let your guests
help themselves to toppings.

TO SERVE: You might set up a bar with assorted toppings like guacamole,
chopped olives, chopped scallions, grated cheese and chile beans. Everyone
likes potatoes so let them star at your next party. seafood like it. Since
few people eat the recommended two to three servings of fish per week, give
this recipe a try and increase your weekly seafood consumption.

The Oaks At Ojai Health Spa and Resort Hotel, Ojai, CA. webstie
www.keho.com/oaks/ Prepared by Kenneth W. Cluff tailspin@keho.com ©
copyright 1998 by Fitness Inc.

Notes: PER SERVING: 180 calories

from Kitpath with a little help from mcbuster 2.0d

Recipe by: Oaks at Ojai, CA 01/12/98

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 07,
1998