Recipe - Kokopelli Peels (Stuffed Potatoes)

1/3 cup Cottage cheese
3 tablespoon Parmesan cheese; grated
1 tablespoon Hot mustard
1 tablespoon Lemon juice
1 teaspoon Horseradish
2 cup Fresh chopped broccoli;
steamed and drained (or 10
oz package of frozen
chopped broccoli)
1 Chopped jalapeno pepper
3 Baked potatoes; still hot
Paprika and black pepper

Bake potatoes, while still hot, halve. Break up the potato interiors with a
fork, but do not break up the peel / skins.

Mix cottage cheese, Parmesan cheese, lemon juice, and mustard and horse
radish until smooth. Stir in the broccoli and Jalapeno.

Top each potato half with the broccolicheese mix and sprinkle with paprika
and black pepper. Serve the peels hot.

Recipe by: Kokopelli's Cave Bed & Breakfast, Farmington, New Mexico

Posted to MCRecipe Digest by SuzyWert@aol.com on Feb 13, 1998