Cheese-and-Corn Stuffed recipe

Ingredients:
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
1/4 tsp ground red
pepper

Procedures:
# 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.