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Baked Idaho® Potato with Herbed Cottage Cheese and Baked Idaho® Potato with Eggplant Parmigiana Topping


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

Ingredients


Baked Idaho Potato with Herbed Cottage Cheese:
  • 1 gal + 1 qt Lowfat cottage cheese
  • 1 1/2 qt Plain lowfat yogurt
  • 1/2 cup Lemon juice
  • 1 qt Green onion, chopped
  • 3/4 cup Dill weed
  • 100 Idaho® Potatoes (80 count)

Baked Idaho Potato with Eggplant Parmigiana Topping:
  • 3 qt Eggplant, diced
  • 1/2 cup Vegetable oil
  • 1 1/2 qt Green peppers, chopped
  • 1/4 cup Garlic, chopped
  • 3 Tbsp Italian seasoning mix
  • 1 gal + 1 qt Diced tomatoes in puree
  • 100 Idaho® Potatoes (80 count)
  • Optional Parmesan Cheese


Directions


Baked Idaho Potato with Herbed Collage Cheese:
  1. Combine and blend collage 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 cup ladel).

Baked Idaho Potato with Eggplant Parmigiana Topping:
  1. Saute eggplant in hot oil 10 minutes, add green peppers, garlic and seasoning.
  2. Continue cooking for 5 minutes.
  3. Add tomatoes; simmer uncovered 15 minutes to allow flavors to meld.
  4. Serve each baked Idaho® Potato with 2 oz of topping (1/4 cup ladel).
  5. Garnish with Parmesan cheese.


Estimated Nutritional Analysis per Serving:
For Potatoes: 128.1 calories, 3.5 g protein, 1.3 g fat(8.8% calories from fat, 27.4 g carbohydrates, 0 cholesterol and 18 mg sodium.
For Topping: 125.2 calories, 7.6g protein, 7 g fat(5.O% calories from fat), 22.5 g carbohydrates, 2 mg cholesterol and 		Printer Friendly Version »

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