Stuffed Baby Spuds - cooking recipe

Ingredients

1 lb. small red potatoes, scrubbed and halved
1 c. low-fat cottage cheese
2 tsp. prepared horseradish
1 Tbsp. minced chives
1/2 tsp. dill
1/4 tsp. black pepper

Preparation

Prick potatoes with fork.
Place in microwave-safe pan and microwave on High for 4 to 5 minutes or until fork-tender.
Cool enough to handle.
Hollow out each potato with spoon leaving a sturdy shell.
Puree cottage cheese in food processor until smooth.
Put in small bowl and stir in horseradish, chives, dill and black pepper.
Spoon into potato shells.
Serve warm or chilled.