Saturday, January 8, 2011
Bake that POTATO!
It a good sized meal, but steamed broccoli or salad would make a nice side dish.
Stuffed Potatoes with Cheese and Scallions.
Ingredients: Serving for 2, increases portions as you increase potatoes
2 large baking potatoes, well scrubbed
1/2 cup cottage cheese
1 1/2 tbsp low fat milk
1/4 cup grated parmesan cheese(fresh grated is ALWAYS better)
1/2 cup shredded cheddar cheese(or any cheese you like)
2 scallions, thinly sliced
Fresh ground pepper/salt to taste
1. Preheat oven to 400. Prick potatoes in a few places, place in oven and bake for an hour or until tender throughout, ie knife slide in like butter :)
2. Slice potatoes in half lengthwise and let cool for a few minutes. While cooling prepare cottage cheese mixture.
3. In a blender or food processor, combine cottage cheese and milk until very smooth(no lumps!). Turn off blender and scrape cottage cheese mixture into a large bowl. Stir in scallions, your cheese, and salt/pepper.
4. Scoop out flesh of potato leaving enough of a shell to hold the new mixture, about 1/4 inch. Mash potato pulp with fork, then stir into cheese mixture. Mix well, but should still be lumpy. Spoon mixture into potato shells and sprinkle parmesan cheese on top, if desired. Place potatoes on a cookie sheet and bake another 20 minutes or until bubbly and golden brown.
This is a recipe that has lots of variations, so try some of your own!