From the Pantry Butler kitchen
Stuffed Baked Potatoes
Pair these delicious stuffed potatoes with grilled or baked meat, fish, or tofu. USDA MyPlate Kitchen — Adapted from "Wonderful Stuffed Potatoes" — A Healthier You: Based on the Dietary Guidelines for Americans — US Department of Health and Human Services — Office of Disease Prevention and Health Promotion (public domain), via myplate.food
Ingredients
- 4 medium baking potatoes
- 3/4 cup low-fat cottage cheese
- 1/4 cup 1% low-fat milk
- 2 tablespoons margarine, soft tub
- 1 teaspoon dill weed
- 3/4 teaspoon herb seasoning
- 1/4 teaspoon hot pepper sauce — or to taste
- 2 tablespoons Parmesan cheese
Method
- Wash hands with soap and water.
- Prick potatoes with fork.
- Bake at 425 degrees F for 60 minutes or until fork is easily inserted.
- Cut potatoes in half lengthwise.
- Carefully scoop out potato, leaving about 1/2 inch of pulp inside shell.
- Mash pulp in large bowl.
- Mix remaining ingredients with the mashed potato, except Parmesan cheese.
- Spoon mixture into potato shells.
- Sprinkle top of each stuffed potato with Parmesan cheese.
- Place on baking sheet and return to oven.
- Bake 15 to 20 minutes or until tops are golden brown.
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