Recipe: Canyon Ranch Stuft Spuds (serves 2)

CANYON RANCH STUFT SPUDS

2 small (8 oz each) baking potatoes
1 medium onion, finely chopped
1/4 cup buttermilk
1/2 cup lowfat cottage cheese
3 tablespoons freshly-grated Parmesan cheese
2 tablespoons chopped chives or scallion tops (to serve)

Bake potatoes for 50 minutes at 400 degrees F.

Cut a thin slice from the top of each potato. Remove the pulp from the potatoes, being careful not to tear the shells. Place the potato pulp in a mixing bowl and mash. Cover and set aside. Keep the shells warm.

Cook the onion in a medium skillet, covered, over very low heat until soft, stirring occasionally and adding a little water if necessary to prevent scorching.

Add the mashed potatoes, buttermilk, cottage cheese, and Parmesan and mix well. Heat through.

Stuff the potato mixture back into the warm shells. The mixture will be heaped way over the top.

TO SERVE:
Sprinkle the top of each stuft spud with 1 tablespoon of chopped chives or scallion tops.

If you have prepared the potatoes in advance, reheat them in a 350 degree oven for about 15 minutes, or until hot, before adding the chopped chives or scallions.

Servings: 2
Source: Canyon Ranch Cooking: Bringing the Spa Home by Jeanne Jones