Recipe - Baked Potatoes With Baked Beans

4 Warm baked potatoes; cut in
half lengthwise
One half cup Nonfat cottage cheese or
ricotta cheese
1 cup Vegetarian beans; drained if
soupy
One half cup Grated nonfat mozzarella or
cheddar cheese; (or a mix)
One half cup Chopped scallions;
(optional)

Here's a dish that makes potatoes the main attraction. It's adapted from
500 FatFree 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 One fourth 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 stirfry veggies.
Hope this puts potatoes back on the menu. Patty.
Posted to fatfree digest by "Richard M. Swanson" sharpy@sedona.net on Apr
27, 1998