Cheese-Stuffed Twice-Baked Potatoes

Using low-fat cottage cheese instead of sour cream boosts the protein content while keeping these twice-baked potatoes light and satisfying.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 medium baking potatoes · 631 kcal in the whole recipe
• 1 cup low-fat cottage cheese · 192 kcal in the whole recipe
• 2 tablespoons 1% milk · 18 kcal in the whole recipe
• 2 tablespoons chopped onion · 11 kcal in the whole recipe
• 1/4 teaspoon paprika

Method

1. Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly, prick them with a fork, and bake for 30 to 40 minutes until tender.

   

2. Slice the baked potatoes in half lengthwise. Carefully scoop out the insides into a bowl, leaving a 1/2-inch shell to keep the skins sturdy.

   

3. Mash the potato insides with a fork, then mix in the cottage cheese, milk, and chopped onion until the filling is light and fluffy.

   

4. Spoon the cheese-potato mixture back into the potato skins, sprinkle with paprika, and bake for another 5 minutes until hot and golden.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.