twice baked cheese potatoes

Amstad Produce, Inc.


		Twice Baked Cheese Potatoes

Ingredients

	3 med baking potatoes
	1 cup cooked navy beans
	3 cups chopped spinach (about 4 oz)
	1 cup nonfat ricotta cheese
	1 cup shredded reduced fat Cheddar cheese (4 ounces)
	3/4 cup chopped onion (about 2 large)
	1/2 cup cholesterol free egg produce or 3 egg whites
	2 tbsp chopped fresh chives
	2 tbsp low fat sour cream
	2 tsp margarine, softened
	1 tsp caraway seed
	2 tbsp low fat sour cream
	2 tbsp chopped fresh chives

Heat oven to 375° Bake potatoes 1 to 1 1/4 hours or until tender. Cool just until easy to handle. Cut potatoes lengthwise into halves; scoop out pulp, leaving thin shells. Mash potato pulp and beans. (or place potato pulp and beans in blender or food processor; cover and blend until smooth.) Mix potato mixture and remaining ingredients except 2 tbsp sour cream and 2 tbsp chives. Divide mixture among potato shells. Place in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 15 to 20 minutes or until hot and light brown. Top with sour cream and chives. 6 servings

This hearty potato needs only a light soup or salad to make a satisfying meal. The potatoes may be prepared and refrigerated up to 24 hours ahead of time; increase the baking time by 5 to 10 minutes.

from: Betty Crocker's "New Choices Cookbook"