---------- Recipe via Meal-Master (tm) v8.05
       Title: Crisp Baked Potato Skins with Chive Dip
  Categories: Vegetables, Appetizers
       Yield: 6 Servings
       3 tb Paprika
       3 tb Chili powder
       3 tb Grond cumin, roasted
       3 tb Ground coriander
       1 ts Garlic powder
       1 ts Onion powder
       1 ts Cayenne pepper
     1/2 ts Dried thyme leaves
     1/2 ts Dried oregano leaves
     1/2 ts Dried rosemary leaves
       6    Baking potatoes; scrubbed
     1/4 c  Nonfat milk
       1 c  Nonfat cottage cheese
       1 tb Lemon juice
       1 tb Dijon mustard
       1 tb Prepared horseradish
     1/2    Garlic clove; minced
       2 ts Drained capers
       3 tb Red onion; minced
       3 tb Fresh chives; minced
     1/2 ts Black pepper; freshly
         pn Salt
       2 tb Fresh herbs; chopped (such
            -as parsley, oregano, or
   Preheat the oven to 375 degrees. Combine the herbs and spices, then set
   Slice 4 1/4-inch thick sides off the potatoes, leaving a potato
   (The potato rectangles can be refrigerated, covered with water, for
   Place the potato skins, cut sideup, on a baking sheet andsprinkle with
   herb and spice mixture. Bake in the center of the oven for 30 minutes.
   Remove th epan from the oven; spray the skins with a fine mist of water
   return to the oven for another
        15    minutes, or until soft.
   Wile the potatoes are baking, make the chive dip.
    Combine the milk, cottage cheese, lemon juice, mustard, horseradish,
   garlic in this order in a blender or food processor; blend until
   Pour into a bowl and add the capeers, red onion, chives, black pepper,
   and the optional chopped herbs. Set aside at room temperature for at
   30 minutes or refrigerate for up to 2 hours. Serve with the potato
 skins as
   an appetizer.
   Serving size = 1 skin and 1 tb dip 46 cal; .7 g fat; .2 mg chol; 44.9
   sod w/o added sod
   Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE