Instructions: If you like twice-baked potatoes but arent willing to use up a whole days fat allowance by mixing them with cheese and butter, heres a suggestion

Bake potatoes as usual in oven or microwave. When cool enough to handle, cut both in half lengthwise.

With a fork, fluff the potato flesh inside and transfer to a bowl, leaving enough potato attached to the skin to form a sturdy shell. Add the cottage cheese, buttermilk, cream cheese, scallions, 1 and 1/2 teaspoons of the jalapeno pepper and the black pepper to the scooped-out potato. Mix well to combine, then spoon back into the potato shells.

Return to the oven and bake until the stuffing is piping hot, about 20 minutes. Meanwhile, in a medium bowl, mix together the tomatoes, bell pepper, red onion, cilantro, vinegar, sugar, salt and remaining 1 and 1/2 teaspoons of jalapeno pepper.

Spoon salsa over the potatoes and serve.

Makes 4 servings, each of which

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