Potatoes with Toppings

5 or 6 med. potatoes
1 (15 oz.) can chili beans
1 c. low-fat ricotta cheese
1 c. low-fat Mozzarella cheese
1/2 c. low-fat cottage cheese
2 T. low-fat plain yogurt

Scrub and dice potatoes to bite-size. Leave skins on. Put raw potatoes in bottom of pan. Spread chili beans over potatoes. Slice raw onions over beans. Combine cheeses and yogurt together and spread on top of potatoes. Sprinkle parsley flakes on top of cheeses. Bake at 350°, covered with foil, for 25 minutes. Remove foil and bake another 25 minutes.

Mary Jane Herz