Cheese-and-Corn Stuffed


4 x 8 ounce baking potatoes 2 tsp olive oil 1 cup chopped leeks 1 cup chopped onion 2 x garlic cloves minced 3/4 cup frozen whole kernel corn thawed and drained 1/2 cup lowfat cottage cheese 1/2 cup plain low-fat yogurt 1/2 tsp salt 1/4 tsp ground red pepper


# 1. Preheat oven to 375 oF. # 2. Wrap potatoes in foil; bake at 375 oF for 1 hour or until tender. # 3. Heat oil in a medium nonstick skillet over medium-high heat. Add leek, onion, and garlic; saute 4 minutes or until tender. Set aside. # 4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mixture, corn, and remaining ingredients in a bowl; stir well. # 5. Stuff shells with potato mixture; place on a baking sheet. Bake at 375 oF for 10 minutes or until thoroughly heated.


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