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---------- Recipe via Meal-Master (tm) v8.05
Title: Crisp Baked Potato Skins with Chive Dip
Categories: Vegetables, Appetizers
Yield: 6 Servings
--------------------------------POTATO
SKINS--------------------------------
3 tb Paprika
3 tb Chili powder
3 tb Grond cumin, roasted
3 tb Ground coriander
1 ts Garlic powder
1 ts Onion powder
1 ts Cayenne pepper
1/2 ts Dried thyme leaves
1/2 ts Dried oregano leaves
1/2 ts Dried rosemary leaves
6 Baking potatoes; scrubbed
-clean
---------------------------------CHIVE
DIP---------------------------------
1/4 c Nonfat milk
1 c Nonfat cottage cheese
1 tb Lemon juice
1 tb Dijon mustard
1 tb Prepared horseradish
1/2 Garlic clove; minced
2 ts Drained capers
3 tb Red onion; minced
3 tb Fresh chives; minced
1/2 ts Black pepper; freshly
-cracked
pn Salt
2 tb Fresh herbs; chopped (such
-as parsley, oregano, or
-thyme...optional)
Preheat the oven to 375 degrees. Combine the herbs and spices, then set
aside.
Slice 4 1/4-inch thick sides off the potatoes, leaving a potato
rectangle.
(The potato rectangles can be refrigerated, covered with water, for
another
use.)
Place the potato skins, cut sideup, on a baking sheet andsprinkle with
the
herb and spice mixture. Bake in the center of the oven for 30 minutes.
Remove th epan from the oven; spray the skins with a fine mist of water
and
return to the oven for another
15 minutes, or until soft.
Wile the potatoes are baking, make the chive dip.
Combine the milk, cottage cheese, lemon juice, mustard, horseradish,
and
garlic in this order in a blender or food processor; blend until
creamy.
Pour into a bowl and add the capeers, red onion, chives, black pepper,
salt
and the optional chopped herbs. Set aside at room temperature for at
least
30 minutes or refrigerate for up to 2 hours. Serve with the potato
skins as
an appetizer.
Serving size = 1 skin and 1 tb dip 46 cal; .7 g fat; .2 mg chol; 44.9
mg
sod w/o added sod
Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE
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