Twice-Filled Potatoes(Makes 4 Servings) Recipe

Name: Twice-Filled Potatoes(Makes 4 Servings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large baking potatoes; 1 c. nonfat cottage cheese; 1/4 c. nonfat yogurt; 1/4 c. finely chopped celery; 1 Tbsp. finely chopped sweet red pepper; 2 tsp. chopped chives; 2 tsp. grainy mustard; 1 tsp. horseradish; 1/2 tsp. fresh or leaf thyme; 2 oz. shredded part-skim-milk Mozzarella cheese

Servings: persons

4 large baking potatoes
1 c. nonfat cottage cheese
1/4 c. nonfat yogurt
1/4 c. finely chopped celery
1 Tbsp. finely chopped sweet red pepper
2 tsp. chopped chives
2 tsp. grainy mustard
1 tsp. horseradish
1/2 tsp. fresh or leaf thyme
2 oz. shredded part-skim-milk Mozzarella cheese

1
Bake foil-wrapped potatoes in a 375u00b0 oven for 1 hour, until they give when lightly squeezed; turn after 30 minutes.
2
Remove foil.
3
When cool enough to handle, slice top quarter off.
4
Scoop out inside without breaking skin; place flesh in a large bowl.
5
Add cottage cheese, yogurt, celery, red pepper, chives, mustard, horseradish and thyme.
6
Fill shells with filling.
7
Sprinkle with Mozzarella cheese.
8
Bake on cookie sheet in a 375u00b0 oven until cheese is melted.

373

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. finely chopped celery, and more.

Yes, Twice-Filled Potatoes(Makes 4 Servings) 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(Makes 4 Servings)

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