Instructions: In a large bowl, combine chopped vegetables and cheese. Pour taco sauce over vegs; toss until well coated. Allow vegetables to marinate at least 2 hrs before serving.

Heat oven to 350F. Pierce potatoes with fork. Bake 350F 1 hour or until tender.

Make a large slit lengthwise down center of each potato and push together at ends to create a well. Place potatoes in ungreased 13x9 baking pan. Combine melted margarine and garlic powder; spoon evenly over inside of each potato. Fill each potato with about 1/4 cup cottage cheese. Spoon about 1/2 cup vegetable mixture over each potato. Return to oven and bake an additional 15-20 mins or until thoroughly heated. Serve immediately.

Reduced fat variation: Spray the potatoes with olive oil or a lowfat margarine and sprinkle with garlic powder. Omit the cottage cheese.

NOTES : Microwave potatoes for seventy-five percent of the recommended time. Set aside; they will continue to cook. Complete the meal from step 3.

I have not tried this recipe but it resembles some that I have.

Each serving has 9g of fat with or without the cottage cheese so skimp on the margarine if you want to reduce the fat. Or omit both (see the variation).

Im not sure youd even miss the margarine in these but if you really feel you need that butter flavor you could try liquid Butter Buds. Go easy if youre new to Butter Buds, the taste can be strong. Also, cottage cheese comes in so many different lowfat varieties these days we could experiment and see how "low" we could go. Personally I think nonfat cottage cheese would be fine. Especially if you are using full fat cheddar. Yum...these sound good! [WhoMe40@aol.com]

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