---------- Recipe via Meal-Master (tm) v8.02
  Categories: Side dish
       Yield: 2 servings
       1    Potato (about 10 ounces)
     1/4 c  Lowfat cottage cheese
       2 tb -to
       3 tb Lowfat milk
       2 tb Toasted sunflower nuts
       2 tb Chopped green bell pepper
       2 tb Chopped carrot
       2 tb Sliced green onions
     1/4 c  Shredded Cheddar cheese
     1/8 ts Pepper
            Salt, to taste
       3    Cherry tomatoes; halved
   Pierce potato with tines of fork; microwave on HIGH
   about 8 minutes until potato is fork-tender.  Halve
   and scoop out potato, leaving 1/4-inch shells.  In
   bowl mash potato pulp.  Mix in cottage cheese and
   enough milk for a moist but firm consistency.  Mix in
   sunflower nuts, green pepper, carrot, onions, half the
   Cheddar cheese and the pepper to blend thoroughly.
   Season with salt.  Mound into potato shells, dividing
   equally.  Sprinkle with remaining Cheddar cheese.
   Microwave on HIGH about 2 minutes until cheese is
   melted and potatoes are heated through.  Garnish with
   NOTE:  Microwave cooking times are based on a 700-watt
   microwave. Adjust cooking times to your own oven.
   Menu:  Red Leaf Lettuce Salad with Nonfat Dressing,
   Strawberries or Blueberries with Yogurt and Honey
   Nutritional Information Per Serving:  250 calories; 8
   g fat; 10 mg cholesterol; 290 mg sodium; 32 g
   carbohydrate; 4 g fiber; 13 g protein.
   Source: The Potato Board <recipes@potatoes.com>