Twice-Baked Goat Cheese Potatoes

  • Active Time 15m
  • Total Time 1h

6 servings

Combining low-fat cottage cheese with goat cheese adds creaminess without as much fat.

ingredients

  • 6 russet potatoes (6 to 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

directions

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 degrees F for 50 to 60 minutes).

Preheat oven to 425 degrees 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 Publisher. All rights reserved.

RecID 9657

nutrition information per serving

229 calories; 7g total fat; 3g total saturated fat; 10mg cholesterol; 243mg sodium; 32g carbohydrates; 2g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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