Recipe for Cheese-and-Corn Stuffed Potatoes 
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Yield:
4
Ingredients:
Amount Ingredient
4 x 8 ounce baking potatoes
2 tsp olive oil
1 cup chopped leeks
1 cup chopped onion
2 x garlic cloves minced
3/4 cup frozen whole kernel corn thawed and drained
1/2 cup lowfat cottage cheese
1/2 cup plain low-fat yogurt
1/2 tsp salt
Instructions:
Instructions: 1. Preheat oven to 375 oF.

2. Wrap potatoes in foil; bake at 375 oF for 1 hour or until tender.

3. Heat oil in a medium nonstick skillet over medium-high heat. Add leek, onion, and garlic; saute 4 minutes or until tender. Set aside.

4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mixture, corn, and remaining ingredients in a bowl; stir well.

5. Stuff shells with potato mixture; place on a baking sheet. Bake at 375 oF for 10 minutes or until thoroughly heated.

Yield: 4 servings.

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