Cheesy Stuffed Potatoes
|Baking potatoes||3 Medium (Approximately 4 3/4 X 2 1/2 Inches)|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|White pepper||1⁄4 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
Preheat oven to 400° F.
Scrub potatoes, pierce with a fork and bake 1 hour, then remove and reduce oven temperature to 375° F.
With a sharp knife, cut a lengthwise "lid" about a half-inch down from top of potato to prepare as an entree.
Scoop pulp out of potato and place it in a bowl.
Set shell of potato aside, discarding the lid.
Mash potato pulp with a potato masher or a fork.
Add cheeses, onion, pepper and garlic powder.
Stir to mix well.
Fill potato shells with mixture, dust with paprika and bake 25 minutes at 375° F.
To prepare Cheesy Stuffed Potatoes as a side dish, cut potatoes in half and fill according to instructions.