Cheese Stuffed Potatoes
These potatoes are light and fluffy on the inside and baked twice to give a crunchy crust.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2 potato halves, 1/4 of recipe
213
Calories
11g
Protein
40g
Carbs
2g
Fat
4g
Fiber
5g
Sugar
202mg
Sodium
Saturated Fat 1 g · Cholesterol 7 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
baking potatoes
4 medium
cottage cheese, low-fat
1 cup
1% milk
2 tablespoons
onion, chopped
2 tablespoons
paprika
1/4 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat the oven to 400 °F.
- 3
Scrub the potatoes.
- 4
Put the potatoes in the oven. Bake 30 to 40 minutes until tender.
- 5
Slice each potato in half lengthwise.
- 6
Use a spoon to scoop out the inside of each potato. Leave about 1/2 inch of potato next to the skin. Save the inside part of each potato in a small bowl.
- 7
Peel the onion. Chop it to make 2 tablespoons chopped onion.
- 8
Put the cheese, milk, and onion in another small bowl. Add the insides of the potatoes. Mix with a fork until light and fluffy.
- 9
Divide this mix into 8 parts. Put part of the mix inside each potato.
- 10
Sprinkle paprika over the potatoes.
- 11
Return to the oven for 5 minutes to reheat.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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