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Twice-Baked Goat Cheese Potatoes

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  1 Hour
  6 servings
Combining low-fat cottage cheese with goat cheese adds creaminess without as much fat.
6   russet potatoes (6-8 ounces each) scrubbed
1 tablespoon  extra-virgin olive oil
salt & freshly ground pepper to taste
3/4 cup  low-fat cottage cheese
4 ounces  creamy goat cheese cut into pieces
1/3 cup  chopped scallions
2 tablespoons  chopped fresh parsley
Pierce potatoes with a fork and wrap each one in a double thickness of microwave-safe paper towel. Microwave on high for a total of 20 to 30 minutes, turning over and rearranging potatoes once, or until soft when pinched. (Alternatively, place pierced potatoes directly on oven rack and bake at 450°F for 50 to 60 minutes).

Preheat oven to 425°F.

As soon as the potatoes are cool enough to handle, slice off top third (lengthwise) of each. Scoop potato flesh into a mixing bowl, reserving potato-skin shells. Sprinkle oil over potato flesh, season with salt and pepper and mash with a potato masher.

Puree cottage cheese in a food processor. Add goat cheese and process until smooth. Scrape cheese mixture into mashed potatoes and mix with the potato masher. Gently fold in scallions and parsley with a rubber spatula. Taste and adjust seasonings. Mound potato filling into potato shells. Use the tines of a fork to give the tops a decorative finish.

Set stuffed potatoes on a baking sheet or in a shallow baking dish and bake until golden and heated through, 30 to 40 minutes. Serve hot.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2008
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 229
Fat. Total: 7g
Protein: 11g
Carbohydrates, Total: 32g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 10mg
Sodium: 243mg
% Cal. from Fat: 28%
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