Ingredients

4 large baking potatoes

1 tbsp unsalted butter, cut into bits

1 cup cottage cheese

3 tbsp low-fat milk

1/2 cup grated parmesan cheese, plus extra for sprinkling

1 cup shredded mozzarella cheese

2 scallions, thinly sliced

black pepper to taste

Preparation

  1. Bake potatoes at 400 degrees F for 1 hour or until tender
  2. Slice the potatoes in half lengthwise and let cool a few minutes. Scoop out the flesh into a large bowl, leaving 1/4 inch of the flesh in the shell. Divide the butter bits and place in the shells
  3. In a blender or food processor, combine the cottage cheese and milk and blend until very smooth. Transfer to a bowl and stir in the parmesan, mozzarella, scallions and pepper
  4. Mash the potato. Stir it into the cheese mixture. Spoon the mixture into the potato shells, then sprinkle the tops with some parmesan cheese.
  5. Place the stuffed potatoes on a cookie sheet and bake 20 minutes or until bubble and golden brown