Super Stuffed Potatoes
Source: Ladies Home Journal (adapted by Karen Sonnessa)
Makes 4 servings

4 large baking potatoes
16 ounces low-fat (1%) cottage cheese
1 cup diced carrot or other vegetable
1 cup cheddar cheese, (low fat shredded)
1/2 cup chopped green onions (optional)
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

Prick potatoes all over with fork. Arrange in microwave proof dish and microwave on High 15 to 18 minutes, turning halfway through, until tender. If you wish soft carrots, partially steam them.

Heat oven to 400F.

Halve potatoes and scoop out insides, leaving 1/4-inch shell.

Mash cooked potato with cottage cheese in bowl. Stir in carrots, Cheddar, onions, salt and pepper. Spoon mixture into shells.

Bake 20 minutes.