Cheese-and-corn Stuffed RecipeTagged in Vegetables
# 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.
- 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
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