Recipe - Lean And Luscious Potato Split

1 Potato (about 10 ounces)
One fourth cup Lowfat cottage cheese
2 tablespoon to
3 tablespoon Lowfat milk
2 tablespoon Toasted sunflower nuts
2 tablespoon Chopped green bell pepper
2 tablespoon Chopped carrot
2 tablespoon Sliced green onions
One fourth cup Shredded Cheddar cheese
1/8 teaspoon Pepper
Salt, to taste
3 Cherry tomatoes; halved

Pierce potato with tines of fork; microwave on HIGH about 8 minutes until
potato is forktender. Halve and scoop out potato, leaving 1/4inch
shells. In bowl mash potato pulp. Mix in cottage cheese and enough milk
for a moist but firm consistency. Mix in sunflower nuts, green pepper,
carrot, onions, half the Cheddar cheese and the pepper to blend thoroughly.
Season with salt. Mound into potato shells, dividing equally. Sprinkle
with remaining Cheddar cheese. Microwave on HIGH about 2 minutes until
cheese is melted and potatoes are heated through. Garnish with tomatoes.

NOTE: Microwave cooking times are based on a 700watt microwave. Adjust
cooking times to your own oven.

Menu: Red Leaf Lettuce Salad with Nonfat Dressing, Strawberries or
Blueberries with Yogurt and Honey

Nutritional Information Per Serving: 250 calories; 8 g fat; 10 mg
cholesterol; 290 mg sodium; 32 g carbohydrate; 4 g fiber; 13 g protein.

Source: The Potato Board recipes@potatoes.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini