Baked Idaho® Potato with Herbed Cottage Cheese and Baked Idaho® Potato with Eggplant Parmigiana Topping
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| Nutrition Facts | ||
| Amount per serving | ||
| Calories 128.1 | ||
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| Cholesterol 0 | ||
| Sodium 18 mg | ||
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| Protein 3.5 g | ||
Ingredients
Baked Idaho Potato with Herbed Cottage Cheese:
- 1 gal + 1 qt Lowfat cottage cheese
- 1½ qt Plain lowfat yogurt
- ½ cup Lemon juice
- 1 qt Green onion, chopped
- ¾ cup Dill weed
- 100 Idaho® Potatoes (80 count)
Baked Idaho Potato with Eggplant Parmigiana Topping:
- 3 qt Eggplant, diced
- ½ cup Vegetable oil
- 1½ qt Green peppers, chopped
- ¼ 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
