Ingredients:
4 medium baking potatoes
3/4 C lowfat (1%) cottage cheese
1/4 C lowfat (1%) milk
2 Tbsp soft margarine
1 tsp dill weed
3/4 tsp herb seasoning
4-6 drops hot pepper sauce
2 tsp Parmesan cheese, grated
Directions:
1. Prick potatoes with fork. Bake at 425 °F for 60 minutes or until fork is easily inserted.
2. Cut potatoes in half lengthwise. Carefully scoop out potato, leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.
3. By hand, mix in remaining ingredients, except Parmesan cheese. Spoon mixture into potato shells.
4. Sprinkle each top with 1/4 teaspoon Parmesan cheese.
5. Place on baking sheet and return to oven. Bake for 15–20 minutes or until tops are golden brown.
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2 comments:
I made this tonight and it was delicious.
I made this a couple of weeks ago, and it was tasty, but I somehow wrecked the potato skins and had to make it as a baked mashed potato dish instead.
I was frustrated! The potatoes kept feeling too hard, and then suddenly I think they were overdone, and that's why they fell apart when I tried to scoop the insides out.
Very yummy, though.
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