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

Share this Recipe

You Might Also Like

The Ultimate Baked Potato With Butter and Bacon Toppings

The Ultimate Baked Potato With Butter and Bacon Toppings

Bacon Cheese Burger Twice Baked Idaho® Potatoes

Bacon Cheese Burger Twice Baked Idaho® Potatoes

Baked Stuffed Idaho® Potatoes with Fresh Asparagus

Baked Stuffed Idaho® Potatoes with Fresh Asparagus

Ask Spuddy Image