Cheese Stuffed Potatoes

These potatoes are light and fluffy on the inside and baked twice to give a crunchy crust.

Yield

4 servings

Serving size

2 potato halves, 1/4 of recipe

Rating

3.48 of 5 (60 ratings)

Food groups

• Dairy: 1/4 cups
• Vegetables: 1 1/2 cups

Ingredients

• 4 medium baking potatoes
• 1 cup cottage cheese, low-fat
• 2 tablespoons 1% milk
• 2 tablespoons onion, chopped
• 1/4 teaspoon paprika

Directions

1. Wash hands with soap and water.
2. Preheat the oven to 400 °F. Scrub the potatoes.
3. Put the potatoes in the oven.
4. Bake 30 to 40 minutes until tender.
5. Slice each potato in half lengthwise.
6. Use a spoon to scoop out the inside of each potato.
7. Leave about 1/2 inch of potato next to the skin.
8. Save the inside part of each potato in a small bowl.
9. Peel the onion.
10. Chop it to make 2 tablespoons chopped onion.
11. Put the cheese, milk, and onion in another small bowl.
12. Add the insides of the potatoes.
13. Mix with a fork until light and fluffy.
14. Divide this mix into 8 parts.
15. Put part of the mix inside each potato.
16. Sprinkle paprika over the potatoes.
17. Return to the oven for 5 minutes to reheat.

Nutrition per serving

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Source

Recipe by: Pennsylvania Nutrition Education Network

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/cheese-stuffed-potatoes. Federal works are public domain in the United States.