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| 400 Calories
11g Fat 6g Fiber 32g Protein 48g Carbs |
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| Ingredients: | |||||
| 5 | Baking potatoes | ||||
| 2.50 cups | fat free cottage cheese | ||||
| 2 | fresh tomato, diced | ||||
| 2.50 tbsp | dijon mustard | ||||
| 2.50 tsp | dried dill | ||||
| 1 3/4 cup | shredded low fat cheddar cheese | ||||
| 1 tsp | black pepper | ||||
| 3 | boneless, skinless chicken breast halves (cooked and shredded) | ||||
| Favorite bbq sauce | |||||
| Directions: | |||||
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Preheat the oven to 400
Scrub the potatoes and remove any eyes, then pierce the skin all over with a fork. Bake directly on the oven rack for approx. 1 hour. Remove the potatoes and lower the oven temp to 325. Allow the potatoes to cool until you can handle them comfortably. Slice the potatoes in half lengthwise. Schoop out the insides of the potatoes and place in a mixing bowl, so that you are left with 10 small potato skin boats. Set boats aside. Combine the potato filling with the cottage cheese, tomato, mustard, salt, dill, cheese, and pepper, and mix thoroughly. Place the potato skin boats on a cookie sheet and over stuff them with the mixture. Bake for 35 minutes, until they're crisp on top. Add shredded BBQ chicken on top and serve immediately. |
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