At a Glance
- Potato Type: Russet
- Prep Method: Baked
- Cuisine: American
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Combining low-fat cottage cheese with goat cheese adds creaminess without as much fat.
6 russet potatoes (6-8 ounces each), scrubbed
1 tablespoon extra-virgin olive oil
Salt & freshly ground pepper to taste
3/4 cup low-fat cottage cheese
4 ounces creamy goat cheese, cut into pieces
1/3 cup chopped scallions
2 tablespoons chopped fresh parsley
1. Pierce potatoes with a fork and wrap each one in a double thickness of microwave-safe paper towel. Microwave on high for a total of 20 to 30 minutes, turning over and rearranging potatoes once, or until soft when pinched. (Alternatively, place pierced potatoes directly on oven rack and bake at 450°F for 50 to 60 minutes.)
2. Preheat oven to 425°F.
3. As soon as the potatoes are cool enough to handle, slice off top third (lengthwise) of each. Scoop potato flesh into a mixing bowl, reserving potato-skin shells. Sprinkle oil over potato flesh, season with salt and pepper and mash with a potato masher.
4. Puree cottage cheese in a food processor. Add goat cheese and process until smooth. Scrape cheese mixture into mashed potatoes and mix with the potato masher. Gently fold in scallions and parsley with a rubber spatula. Taste and adjust seasonings. Mound potato filling into potato shells. Use the tines of a fork to give the tops a decorative finish.
5. Set stuffed potatoes on a baking sheet or in a shallow baking dish and bake until golden and heated through, 30 to 40 minutes. Serve hot.
Calories: 229 Fat: 7g Cholesterol: 10mg Sodium: 243mg Fiber: 2g Protein: 11g Potassium: 761mg