Baked Idaho® Potato with Herbed Cottage Cheese and Baked Idaho® Potato with Eggplant Parmigiana Topping
Ingredients:
- Baked Idaho Potato with Herbed Cottage Cheese:
- 1 gal + 1 qt Lowfat cottage cheese
- 1 1/2 qt Plain lowfat yogurt
- 1/2 cup Lemon juice
- 1 qt Green onion, chopped
- 3/4 cup Dill weed
- 100 Idaho® Potatoes (80 count)
- Baked Idaho Potato with Eggplant Parmigiana Topping:
- 3 qt Eggplant, diced
- 1/2 cup Vegetable oil
- 1 1/2 qt Green peppers, chopped
- 1/4 cup Garlic, chopped
- 3 Tbsp Italian seasoning mix
- 1 gal + 1 qt Diced tomatoes in puree
- 100 Idaho® Potatoes (80 count)
- Optional Parmesan Cheese
Directions:
Baked Idaho Potato with Herbed Collage Cheese:
- Combine and blend collage cheese, yogurt and lemon juice.
- Fold in onions and dill.
- Cover and refrigerate until time of service.
- Serve each baked Idaho® Potato with 2 oz of topping (1/4 cup ladel).
Baked Idaho Potato with Eggplant Parmigiana Topping:
- Saute eggplant in hot oil 10 minutes, add green peppers, garlic and seasoning.
- Continue cooking for 5 minutes.
- Add tomatoes; simmer uncovered 15 minutes to allow flavors to meld.
- Serve each baked Idaho® Potato with 2 oz of topping (1/4 cup ladel).
- Garnish with Parmesan cheese.
Notes:
Nutritional Estimates For Topping: 125.2 calories, 7.6g protein, 7 g fat(5.O% calories from fat), 22.5 g carbohydrates, 2 mg cholesterol
Print Recipe
Calories: 128.1
Sodium: 18 mg
Fat: 1.3 g
Protein: 3.5 g
Cholesterol: 0
Source:
Bob McGirr
Playa
Los Angeles, CA
