Ingredients
4 large baking potatoes
1 (15 ounce) can chili beans -- undrained
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Cottage Cheese Topping -- (recipe follows)
Chopped bell pepper -- if desired
COTTAGE CHEESE TOPPING
1 1/2 cups cottage cheese
1 tablespoon milk (1 to 2 tablespoons)
1 tablespoon lemon juice
1 (15 ounce) can chili beans -- undrained
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Cottage Cheese Topping -- (recipe follows)
Chopped bell pepper -- if desired
COTTAGE CHEESE TOPPING
1 1/2 cups cottage cheese
1 tablespoon milk (1 to 2 tablespoons)
1 tablespoon lemon juice
Directions
Heat oven to 375ú. Pierce potatoes with fork. Bake potatoes 1 1/4 to 1 1/2
hours (or microwave on High 12 to 14 minutes) until tender. Cool just
until easy to handle.
Heat chili beans in 2-quart saucepan over medium heat until hot. Split
open potatoes; top with beans. Sprinkle with cheese, salt and pepper.
Serve with Cottage Cheese Topping. Sprinkle with bell pepper.
COTTAGE CHEESE TOPPING:
Place all ingredients in blender. Cover and blend on medium-high speed,
stopping blender occasionally to scrape sides, until smooth. Add
additional milk if necessary to achieve desired creaminess.
hours (or microwave on High 12 to 14 minutes) until tender. Cool just
until easy to handle.
Heat chili beans in 2-quart saucepan over medium heat until hot. Split
open potatoes; top with beans. Sprinkle with cheese, salt and pepper.
Serve with Cottage Cheese Topping. Sprinkle with bell pepper.
COTTAGE CHEESE TOPPING:
Place all ingredients in blender. Cover and blend on medium-high speed,
stopping blender occasionally to scrape sides, until smooth. Add
additional milk if necessary to achieve desired creaminess.