Twice-Filled Potatoes Recipe

Name: Twice-Filled Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 large baking potatoes; 1 c. nonfat cottage cheese; 1/4 c. nonfat yogurt; 1/4 c. celery, finely chopped; 1 Tbsp. sweet red pepper, finely chopped; 2 tsp. chives, chopped; 2 tsp. spicy mustard; 1 tsp. horseradish; 1/2 tsp. thyme; 1/2 c. Mozzarella cheese

Servings: persons

4 large baking potatoes
1 c. nonfat cottage cheese
1/4 c. nonfat yogurt
1/4 c. celery, finely chopped
1 Tbsp. sweet red pepper, finely chopped
2 tsp. chives, chopped
2 tsp. spicy mustard
1 tsp. horseradish
1/2 tsp. thyme
1/2 c. Mozzarella cheese

1
Bake foil wrapped potatoes in a 375u00b0 oven for 1 hour until lightly squeezed.
2
Remove foil.
3
When cool enough to handle, slice top quarter off.
4
Scoop out inside without breaking skin.
5
Place scooped out potato in large bowl.
6
Add cottage cheese, yogurt, celery, red pepper, chives, mustard, horseradish and thyme.
7
Fill shells with filling.
8
Sprinkle with Mozzarella cheese.
9
Bake on cookie sheet in a 375u00b0 oven until cheese is melted.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 large baking potatoes, 1 c. nonfat cottage cheese, 1/4 c. nonfat yogurt, 1/4 c. celery, finely chopped, and more.

Yes, Twice-Filled Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Twice-Filled Potatoes

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