Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: drain the (hot) potatoes of any liquid and cut into nice big chunks. add all the ingredients, except parsley and/or cilantro and stir, carefully, to incorporate the oil into the potato (most of the oil will be absorbed, but some may reappear if the salad sits too long- just give it another stir). many of the potato chunks will start to puree and others will stay in nice big pieces- texturally you're going from creamy to chunky in ever bite. when the salad has cooled a bit, add the parsley and/or cilantro. i like this warm or at room temperature - never cold. if it's not all gone by the end of the day, it can be used as the base for a yummy (garlicky) soup.

Target recipe: heat oven 400f, prick the potatoes and bake 1 hour or until done. cool potatoes slightly, cut in half, lengthwise and scoop out the pulp leaving a 1/4" shell (reserve pulp for another use) cut skins in half lengthwise again and then cut in half crosswise (you'll have 32 pieces) brush skins generously with with oil. bake 5 minutes. combine the remaining ingredients and top the skins with the cheese mixture. drizzle with a little oil and broil for 2-3 minutes until cheese is bubbly.