Twice Baked Goat Cheese Potatoes

Side Dish

At a Glance

  • Potato Type: Russet
  • Prep Method: Baked
  • Cuisine: American
  • Yield: 6
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

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

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