Cheese-Stuffed Potatoes with Fresh Salsa

Twice-baked potatoes are a great favorite, and these potato-and-cheese-filled examples are made extra-special (and high in vitamin C) with a topping of fresh tomato salsa.

2 large baking potatoes (8 ounces each)
1/4 cup low-fat (1%) cottage cheese
1/4 cup low-fat (1.5%) buttermilk
2 tablespoons reduced-fat cream cheese (Neufchâtel)
2 scallions, minced
1 tablespoon minced fresh jalapeño pepper
1/4 teaspoon black pepper
3/4 pound tomatoes, diced
1 small red bell pepper, diced
1/3 cup minced red onion
3 tablespoons chopped cilantro
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt

1 Preheat the oven to 450°F. Prick the potatoes in several places. Bake for 45 minutes, or until tender. When cool enough to handle, halve the potatoes lengthwise. With a fork, scrape the potato flesh into a bowl, leaving enough potato attached to the skin to form a sturdy shell (about 1/8 inch). Leave the oven on.
2 Add the cottage cheese, buttermilk, cream cheese, scallions, 1-1/2 teaspoons of the jalapeño pepper, and the black pepper. Mix well to combine, then spoon the mixture into the potato shells. Place the stuffed potato halves on a baking sheet, return to the oven, and bake until the stuffing is piping hot, about 20 minutes.
3 Meanwhile, in a medium bowl, mix together the tomatoes, bell pepper, onion, cilantro, vinegar, sugar, salt, and remaining 1-1/2 teaspoons jalapeño pepper. Serve the potatoes with the salsa spooned on top. Makes 4 servings

Makes Makes 4 servings servings.
Per serving: 174 calories, 2.5g total fat (1.3g saturated), 7mg cholesterol, 4.3g dietary fiber, 33g carbohydrate, 7g protein, 267mg sodium.