Sun Dried Tomato Stuffed Baked Potato
You’ll never want to have a stuffed Baked Potato again – without strips of Sun Dried Tomatoes!
PREP TIME
10 mins
10 mins
COOK TIME
10 mins
10 mins
SERVINGS
2
2
Preparation
- Why not recreate the familiar, delicious combination of French fried potatoes and tomato-y ketchup with a contemporary twist? Easy and healthy doesn’t have to mean lacking in imagination or flavor!
- Bake Idaho potatoes in a hot 475° oven until done & crispy. While the potatoes are baking combine low-fat sour cream and low-fat cottage cheese together with California sun-dried tomatoes, then season with salt and freshly ground pepper.
- A good ratio is ⅔ cottage cheese to ⅓ sour cream with a tablespoon of sun dried tomatoes for every portion.
- When the potatoes are cooked, split the potato, stuff with sour cream mixture.
Ingredients
- Idaho potatoes
- Low-fat sour cream
- Low-fat cottage cheese
- California sun dried tomatoes
Recommended Products
- Quick View
- Select options This product has multiple variants. The options may be chosen on the product page
- Quick View
- Select options This product has multiple variants. The options may be chosen on the product page
