Stuffed Baked Potatoes

By Jane E. Brody

Total Time
1 hour 15 minutes
Rating
4(26)
Notes
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Featured in: AN EDUCATIONAL CAMPAIGN FOR 'HEART-HEALTHY' MEALS

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Ingredients

Yield:6 servings; each potato has about 115 calories
  • 6large baking potatoes
  • ½cup or more low-fat cottage cheese
  • 4scallions, minced
  • 2tablespoons Parmesan cheese
  • Paprika to taste
Ingredient Substitution Guide

Preparation

  1. Step 1

    Preheat oven to 425 degrees.

  2. Step 2

    Wash and dry potatoes. Prick the skins. Bake for 60 minutes, or until done.

  3. Step 3

    Cut an oval slice from the top of each potato, and scoop out the pulp. In a blender, whip cottage cheese until creamy. Mash the potato pulp, and blend in enough of the whipped cottage cheese to make a light, fluffy mixture. Stir in the scallions. Spoon the mixture back into the potato shells, mounding it slightly.

  4. Step 4

    Place stuffed potatoes on a baking sheet. Dust the tops with Parmesan cheese and paprika, and return to the oven until lightly browned.

Ratings

4 out of 5
26 user ratings
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Cooking Notes

Kate

Microwaved potatoes; cooled. Split in half, scooped insides. Brushed skins with olive oil, salted, baked in 400? degree oven until crispy. Meanwhile, mashed potato with melted butter, small amt cream, salt, pepper, grated parmesan (and a touch of gouda), chopped parsley, and small amt cottage cheese until fluffy (taste). Filled crispy skins, topped with bacon bits, baked until hot, bubbling, lightly browned. Arranged on platter topped with chiffonaded wild ramps. OMG.

Kate

Microwaved potatoes; cooled. Split in half, scooped insides. Brushed skins with olive oil, salted, baked in 400? degree oven until crispy. Meanwhile, mashed potato with melted butter, small amt cream, salt, pepper, grated parmesan (and a touch of gouda), chopped parsley, and small amt cottage cheese until fluffy (taste). Filled crispy skins, topped with bacon bits, baked until hot, bubbling, lightly browned. Arranged on platter topped with chiffonaded wild ramps. OMG.

Marian V.

Something I have made all my life but for the first time tried cutting off an oval slice of the potato rather than splitting it open. Much nicer presentation.

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