Recipe: Cottage Cheese-Stuffed Potatoes

Cottage Cheese-Stuffed Potatoes
4 Servings, two potato halves each

4 baking potatoes (8 ounces each)
7/8 cup low fat cottage cheese
2 tablespoons whole milk
2 tablespoons onion, minced
1/4 teaspoon paprika

Scrub potatoes and remove any blemIshesd.

TO BAKE:
CONVENTIONAL METHOD:
Preheat oven to 400F.
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. Source: USDA