SAFFRON POTATO CUPS

Ok, so these are actually twice baked potatoes but I'm afraid that name gives one some preconceived notions of what to expect and it just wouldn't be fair. I served these to Pond and he gave me the "oh, hippy food for dinner" look. This was short lived- these babies are quite wonderful, lighter than you would think and loaded with protein, fiber and flavor.

I make double batches and freeze them. Now Pond frowns when here isn't one in his lunch bag.

Makes 8 servings

4.........russet potoatoes
1/2t ....olive oil
1/2......red onion, diced
1.........celery rib, diced
1.........carrot, diced
1/2c....broccoli florets
1T.......garlic, minced
1 1/2t..oregano, fresh, minced
1/4t.....saffron, crumbled
2oz......firm tofu, crumbled
1/4c.....nonfat cottage cheese, whipped
1/4c.....feta cheese
6..........egg white, large
2T........parsley, minced
Salt and pepper to taste

Oven at 375 degrees.

Bake the potatoes for 40-45 mins until thoroughly cooked and then set aside to cool. Leave the oven on.

In sautee pan, heat oil on medium and saute onion, celery and carrot for 3-4 mins. Add the broccoli, garlic, oregano and saffron and cook for another 1-2 mins.

Transfer to large bowl and add the tofu, cottage cheese, feta, egg whites, parsley and s/p. Stir until thoroughly combined. It will be lumpy and funny looking.

When cool enough, cut potatoes in half and scoop out flesh of the potatoes, keeping the skins in tact and save them. Mash them into the vegetable mix thoroughly. You can either finely mash your potatoes or keep them with a bit of texture.

This recipe is also a great conduit for anything that is kicking around in the fridge. Corn kernals, spinach, edamame, etc. Just toss it right in.

Spoon the mix back into the shells and place on a baking sheet. Bake for 20 mins until golden.

per potato shell: 140 cals, 3.75gFat, 1g Sat Fat, 21.5gcarbs, 9.35g protein