Instructions: Scrub potatoes; prick each several times with a fork. Bake at 400 degrees F. for 45 minutes or until done. Let cool slightly.

Combine pinto beans, tomato sauce, and taco seasoning mix in a medium saucepan. Bring mixture to a boil; cover, reduce heat, and simmer 15 minutes.

Set aside and keep warm.

Arrange zucchini, carrot, and corn in a vegetable steamer over boiling water.

Cover and steam 4 minutes or until crisp-tender. Set aside; keep warm.

Cut a lengthwise slit in top of each potato. Press ends of each potato toward center, pushing pulp up. Sprinkle 2 tablespoons shredded mozzarella cheese over each potato.

Top potatoes evenly with bean mixture and steamed vegetables. Combine cottage cheese and green onions; spoon evenly over potatoes. Sprinkle evenly with cilantro.

Yield: 8 servings.

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