Recipe(tried): Dinner Baked Potatoes Stuffed with Cottage Cheese and Scallions

I first made this in August of 1997 and noted on the recipe that is was, "Wonderful, very filling, used lowfat cottage cheese and sharp white cheddar, cut the recipe in half, using 3 taters cut in half, then filled 4 shells". DH and I really enjoy this recipe.

It comes from the One-Pot Vegetarian Dinners cookbook.

DINNER BAKED POTATOES STUFFED WITH
COTTAGE CHEESE AND SCALLIONS
Source: One-Pot Vegetarian Dishes by Amy Cotler
Makes 4 servings

(Author's note, If pressed for time this recipe can be made in the microwave. The taste is good, but the potatoes won't get crisp. For a compromise, cook the potatoes in the microwave, but reheat the stuffed potatoes in the oven, for a total cooking time of about 25 minutes.)

5 large baking potatoes (about 3/4 pound each)
1 cup cottage cheese
1/2 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 scallions, finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3 Tablespoons grated Parmesan or shredded Cheddar cheese

Preheat the oven to 400 degrees F.

Scrub, dry and prick each potato several times with a fork. Place in the oven and bake until soft all the way through, 50 to 60 minutes.

Using kitchen mitts to handle the hot potatoes, cut a small slice lengthwise off the top of each potato. Using a spoon, scrape the potato off the top pieces and discard the skin; then scoop out each potato, leaving a little on the sides to help them hold their shape. Set aside the inside of the potatoes in a medium bowl. Place the 4 largest potato skins on a small baking sheet; discard the other one or save for another use.

Mash the potatoes well. Stir in the cottage cheese, spinach, scallions, salt and pepper. Season with additional salt and pepper to taste.

Using your hands, scoop up 4 equal-size oval mounds of the potato mixture. Stuff each one into a potato skin; they should be heaping. Press to secure. Sprinkle the cheese on top.

Set the baking sheet in the oven and bake about 25 to 30 minutes, until the potatoes are hot all the way through and the cheese on top is melted and starting to brown.