Title: Crisp Baked Potato Skins with Chive Dip
Categories: Vegetable Appetizer
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 clean
		CHIVE DIP
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 cracked
	pn	Salt
2	tb	Fresh herbs; chopped (such as parsley, oregano, or thyme...o

Preheat the oven to 375 degrees. Combine the herbs and spices, then set aside.

Slice 4 1/4-inch thick sides off the potatoes, leaving a potato rectangle. (The potato rectangles can be refrigerated, covered with water, for another use.)

Place the potato skins, cut sideup, on a baking sheet andsprinkle with the 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 and 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, and garlic in this order in a blender or food processor; blend until creamy. Pour into a bowl and add the capeers, red onion, chives, black pepper, salt and the optional chopped herbs. Set aside at room temperature for at least 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 mg sod w/o added sod

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

From: novmom@juno.com (Angela Gilliland) bakery-shoppe@rpmdp.com

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