You’ll never want to have a stuffed Baked Potato again – without strips of Sun Dried Tomatoes!
Why not recreate the familiar, delicious combination of French fried potatoes and tomato-y ketchup with a contemporary twist? Easy and healthy doesn’t have to mean lacking in imagination or flavor!
Bake Idaho potatoes in a hot 475° oven until done & crispy. While the potatoes are baking combine low-fat sour cream and low-fat cottage cheese together with California sun-dried tomatoes, then season with salt and freshly ground pepper. A good ratio is ⅔ cottage cheese to ⅓ sour cream with a tablespoon of sun dried tomatoes for every portion.
When the potatoes are cooked, split the potato, stuff with sour cream mixture.