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Twice-Baked Potatoes

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Source: © EatingWell Magazine

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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  4 servings

Our slimmed down version of twice-baked potatoes make a sophisticated side dish or a meal on their own—paired with a simple green salad.

RECIPE INGREDIENTS

2 large russet potatoes

1/2 cup low-fat cottage cheese

1 large egg yolk

2 scallions, chopped

1 1/2 tablespoons chopped fresh dill

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

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DIRECTIONS

Preheat oven to 400°F.

Bake potatoes. Halve lengthwise and scoop out flesh, leaving a 1/4-inch shell.

Puree cottage cheese and egg yolk in a food processor. Add potato flesh, scallions, dill, salt and pepper; pulse until just blended. Mound filling into potato skins and place in a baking dish. Bake until heated through, 20 to 30 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

182

Fat. Total:

Protein:

Carbohydrates, Total:

34g

Fat, Saturated:

Fiber:

Cholesterol:

52mg

Sodium:

430mg

% Cal. from Fat:

10%

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Twice-Baked Potatoes

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