---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Crisp Baked Potato Skins with Chive Dip
 Categories: Vegetables, Appetizers
      Yield: 6 Servings
 
--------------------------------POTATO
SKINS--------------------------------
      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...optional)
 
  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
 
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