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Double-Baked Potatoes with Salsa

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Double-Baked Potatoes with Salsa

Twice-baked potatoes are a great favorite, and here the potato-and-cheese-filled halves are made extra-special (and high in vitamin C) by a topping of fresh tomato salsa.

2 large baking potatoes (8 ounces each)
1/4 cup low-fat (1%) cottage cheese
1/4 cup low-fat (1.5%) buttermilk
2 tablespoons low-fat cream cheese
2 scallions, minced
1 tablespoon minced fresh jalapeño pepper
1/4 teaspoon freshly ground black pepper
3/4 pound tomatoes, diced
1 small red bell pepper, diced
1/3 cup minced red onion
3 tablespoons chopped cilantro
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt

1 Preheat the oven to 450°. Prick the potatoes in several places. Bake for about 45 minutes, or until tender. When cool enough to handle, halve the potatoes lengthwise. With a fork, fluff the potato flesh inside and transfer to a bowl, leaving enough potato attached to the skin to form a sturdy shell.

2 Add the cottage cheese, buttermilk, cream cheese, scallions, 1 1/2 teaspoons of the jalapeño pepper and the black pepper. Mix well to combine, then spoon into the potato shells. Return to the oven and bake until the stuffing is piping hot, about 20 minutes.

3 Meanwhile, in a medium bowl, mix together the tomatoes, bell pepper, red onion, cilantro, vinegar, sugar, salt and the remaining 1 1/2 teaspoons jalapeño pepper. Spoon the salsa over the potatoes and serve.

Makes 4 servings

Nutrition Information (per serving)
calories 150  •  dietary fiber 3g   •  total fat 2g (saturated 1g)  •  beta carotene 1 mg  •  vitamin C 62 mg  •  cholesterol 7 mg  •  calcium 57 mg  •  sodium 254 mg  •  iron 1.7 mg