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Baked Potato with Herbed Cottage Cheese


Recipe courtesy of Bob McGirr, Chef, Brock, Morriston, NJ

Yield: 100 servings

Ingredients


  • 1 gal. plus 1 qt. Lowfat cottage cheese 8 lbs.
  • 1 1/2 qt. Plain lowfat yogurt 3 lbs.
  • 1/2 c Lemon juice
  • 1 qt. Green onions, chopped 6 oz.
  • 3/4 c Dill weed
  • 100 Potatoes (80 count)


Directions


  1. Combine and blend cottage 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 c ladle)


Estimated Nutritional Analysis per Serving:
128.1 Calories; 1.3 g Fat (8.8% calories from fat); 3.5 g Protein; 27.4 g Carbohydrate; 0 Cholesterol; 18 mg Sodium 		Printer Friendly Version »

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