6 baking potatoes large
½ cup cottage cheese low fat
Garlic to taste
4 green onions minced
2 tablespoons parmesan cheese
Wash and dry the potatoes. Prick the skins and bake at 425º for 60 minutes or until done.
Cut a slice from the top of each potato and scoop out the pulp. In a blender, whip the cottage cheese until creamy. Mash the potato pulp and blend enough of the whipped cottage cheese to make a light, fluffy mixture. Stir in green onions. Spoon the mixture back into the shells, mounding it slightly.
Place the stuffed potatoes on a baking sheet, dust the tops with Parmesan Cheese and paprika and return to the oven until lightly browned. AHA p. 344 115 calories.