This is a print preview of "Cheese And Corn Stuffed Potatoes" recipe.

Cheese And Corn Stuffed Potatoes Recipe
by Global Cookbook

Cheese And Corn Stuffed Potatoes
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  Servings: 4

Ingredients

  • 4 x 8 oz baking potatoes
  • 2 tsp extra virgin olive oil
  • 1 c. minced leeks
  • 1 c. minced onion
  • 2 x garlic cloves chopped
  • 3/4 c. frzn whole kernel corn thawed and liquid removed
  • 1/2 c. lowfat cottage cheese
  • 1/2 c. plain low-fat yogurt
  • 1/2 tsp salt
  • 1/4 tsp grnd red pepper

Directions

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