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:
  1. Combine and blend collage cheese, yogurt and lemon juice.
  2. Fold in onions and dill.
  3. Cover and refrigerate until time of service.
  4. Serve each baked Idaho® Potato with 2 oz of topping (1/4 cup ladel).
Baked Idaho Potato with Eggplant Parmigiana Topping:
  1. Saute eggplant in hot oil 10 minutes, add green peppers, garlic and seasoning.
  2. Continue cooking for 5 minutes.
  3. Add tomatoes; simmer uncovered 15 minutes to allow flavors to meld.
  4. Serve each baked Idaho® Potato with 2 oz of topping (1/4 cup ladel).
  5. 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

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