6 medium red potatoes, baked (about 1 1/4 pounds)
Vegetable oil spray
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 cup nonfat or low-fat cottage cheese, undrained
1/2 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 teaspoon dried chives
1/4 teaspoon chili powder
24 slices black olives (4 large)
Preheat oven to 450 F.

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 skins, skin side down, on a baking sheet. Bake for 15 to 20 minutes, or until lightly browned.
Meanwhile, combine remaining ingredients except olives in a blender or food processor. 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.


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