SUMMER SALSA POTATOES |
Course : Salsas
Serves: 6 |
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Ingredients:
3/4 cup Tomato, minced |
3/4 cup Zucchini minced |
3/4 cup Cucumber, minced |
1/4 cup Onion, chpd |
2 Ounces Cheddar cheese, shredded |
8 Ounces mild taco sauce |
6 medium Baking potato |
2 Tablespoon Butter, melted |
1/4 Teaspoon Garlic powder |
12 Ounces Cottage cheese |
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Preparation / Directions:
In lg bowl, combine chopped vegs and cheese. Pour taco
sauce over vegs; toss until well coated. Allow
vegetables to marinate at least 2 hrs before serving.
Heat oven to 350 F. Pierce potatoes with fork. Bake
350 F 1 hr or until tender. Make a lg slit lengthwise
down center of each potato and push together at ends
to create a well. Place potatoes in ungreased 13x9
baking pan. combine mellted margarine and garlic
powder; spoon evenly over inside of each potato. Fill
each potato with about 1/4 c cottage cheese. Spoon
about 1/2 c vegetable mixture over each potato. Return
to oven and bake an additional 15-20 mins or until
thoroughly heated. Serve immediately.
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