Cheese-and-Corn Stuffed Recipe

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Type: Cheese-and-Corn Stuffed Free Cooking Recipe – Vegetables

the best!

Ingredients / Directions
“4 x 8 ounce baking potatoes
2 teaspoon olive oil
1 cup(s) chopped leeks
1 cup(s) chopped onion
2 x garlic cloves minced
3/4 cup(s) frozen whole kernel corn thawed and drained
1/2 cup(s) lowfat cottage cheese
1/2 cup(s) plain low-fat yogurt
1/2 teaspoon salt
1/4 teaspoon ground red pepper” # 1. Preheat oven to 375 oF.
# 2. Wrap potatoes in foil; bake at 375 oF for 1 hour(s) or until tender.
# 3. Heat oil in a medium nonstick skillet over medium-high heat. Add leek
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
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.