Zesty Potato Skins
alt.military.retired.recipes/Duckie(r) (2003)
Makes 8 servings

6 medium red potatoes, baked (about 1 1/4 lbs.)
vegetable oil spray
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. cumin
1/8 tsp. pepper
1 c. non-fat or low-fat cottage cheese (8 oz.), undrained
1/2 tsp. grated lime rind
1 1/2 T. fresh lime juice
1 tsp. dried chives
1/4 tsp. chili powder
24 slices black olives (4 large)

Preheat oven to 450 degrees. Cut each potato in half. Scoop out the center, leaving about 1/4 inch of potato on the inside of each skin. Cut skins into quarters. Lightly spray insides of skins with vegetable oil spray.

In a small bowl, combine garlic powder, 1/2 teaspoon chili powder, cumin, and pepper. Sprinkle mixture evenly on insides of potatoes. Place prepared skins, skin side down, on a baking sheet. Bake for 15-20 minutes, or until lightly browned.

Meanwhile, combine remaining ingredients except olives in a blender container or the work bowl of a food processor fitted with a metal blade. Process until smooth. Spoon about 1 teaspoon of the cottage cheese mixture on top of each potato skin and top with a slice of olive.