Stuffed Potatoes  

Servings: 8

(4) 8 oz. Baking Potatoes
1 Tbs. Olive Oil
1 Cup Leek, chopped
1 Cup Green onion, chopped
3 cloves Garlic, minced

1 Cup Frozen corn, thawed, drained
1/2 Cup Cottage Cheese, 1%
1/2 Cup Sour Cream, nonfat
1/2 tsp. Salt
1/4 tsp. Paprika

Preheat oven to 375 degrees. Wrap potatoes in foil; bake 1 hour or until tender. Heatr oil in skillet over medium-high heat. Add leek, green onion, and garlic; saute 4 minutes or until tender. Slice potatoes lengthwise; scoop out pulp leaving 1/4″ thick shell. Combine potato pulp, onion mixture, corn, and remaining ingredients in a bowl. Stuff shells with potato mixture. Place on baking sheet, bake 10 minutes or until thoroughly heated.