Mexican Stuffed Potatoes4 baking potatoes (5 ounces each), scrubbed1. Prick potatoes several times with fork. Arrange potatoes in a circle on paper towel, 1-inch apart. Microwave on high for 10-15 minutes, turning once, until tender. Let stand 5 minutes, until cool enough to handle. 2. With a sharp knife, cut a thin slice from top of each potato; scoop out pulp, leaving a 1/2-inch thick shell. 3. In medium bowl, combine potato pulp, cottage cheese, salsa, sour cream and cumin; mix well. Spoon mixture evenly into potato shells. 4. Place filled potatoes in a circle on large plate; sprinkle evenly with shredded cheese and paprika. Microwave on medium 5-8 minutes, until heated through. Makes 4 servings. Cynthia M. Potase, 5723 Huckleberry Road, Adamsville |
