Cheese Stuffed Potatoes
The higher the water content of cheeses, such as cottage cheese, the faster they tend to go bad. Cottage cheese lasts for only three weeks after it is opened. Source: Cheese Food Facts
Ingredients:
4 (approx. 8 ounces each) baking potatoes
7/8 cup lowfat cottage cheese
2 tablespoons whole milk
2 tablespoons onions, minced
1/4 teaspoon paprika
Directions:
- Scrub potatoes and remove any blemishes.
- Conventional Method: Preheat oven to 400 degrees. Place potatoes in oven and bake until tender, about 30 to 40 minutes.
- Microwave Method: Pierce potatoes by using fork prongs. Cover potatoes with waxed paper. Heat on high until tender, about 5 to 10 minutes.
To Stuff Potatoes:
- Slice each potato in half, lengthwise. Using a spoon, scoop out pulp, leaving about 1⁄4-inch thick shells, saving pulp.
- Blend cheese, milk, and onion. Add potato pulp; mix until light and fluffy.
- Fill potato halves with mixture. Sprinkle paprika over potatoes.
Note: Return to oven or microwave to reheat, for a few minutes, if desired.
Preparation time: 20 minutes
Conventional cooking time: 30 to 45 minutes
Microwave cooking time: 5 to 10 minutes
Recipe makes 4 Servings, two potato halves each.
Per serving:
- Calories 250
- Total fat 1 grams
- Saturated fat 1 grams
- Cholesterol 5 milligrams
- Sodium 216 milligrams