After a bit of coaxing by my nutritionist years ago, I tried this recipe. It’s eliminated sour cream for me. This is so much more delicious than a potato topped with sour cream has ever tasted.
It made me laugh checking out of the grocery store with my potato … the cashier looked like he was in high school, and rang me up for a sweet potato! The boy had obviously never seen a sweet potato in comparison to a red potato. I did school him on what each looks like: Orange vs. Red. I did ask if he had any color blindness – respectfully of course. His slip is not too far off from a lot of other kids in our country right now. They don’t know what one potato looks like over another. As the adults, it is our role to educate our kids. Encourage them to help you cook — you would be surprised at how well this builds a loving relationship between you and your children.
Red Potato – $0.79
Low Fat Cottage Cheese – $1.99
Home Made Salsa – $3.50
Total: $5.49 minus the potato: total servings 4= $1.37 + $0.79 = $2.16
1 Red or Sweet Potato
2 to 4 TBSP Salsa
1/2 C Low Fat Cottage Cheese
1. Preheat over to 350 degrees
2. Cut potato into 4 wedges, place on a greased or non-stick surface cookie sheet
3. Bake for 20-30 minutes, until done
4. Top with cottage cheese, then salsa.