Ingredients:
1/2 cup chopped red peppers
1/4 cup part-skim ricotta cheese
1/4 cup fat free sour cream
1 large garlic cloves, crushed
1 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped and seeded plum tomatoes
4 large hot baked potatoes, cut in half
Directions:
Combine red pepper, cheese, sour cream, garlic, basil, salt and pepper in small bowl.
Mix well.
Add tomatoes.
toss gently.
Cover and refrigerate at least 2 hours
To serve, divide and spoon on top of potatoes.
Servings: 8
Time preparation: 10 min.
Time total: 130 min.