Friday, November 12, 2010

twice baked potatoes

you will need: fork, large mixing bowl, hand-held mixer, cookie sheet
yields 8 servings

4 large russet potatoes
1/4 cup butter
1/3 cup milk
1/2 cup to 1 cup cottage cheese (depending on desired creaminess factor)
1 cup shredded parmesan cheese, divided
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
celery salt (to taste)

preheat oven to 400 degrees. pierce potatoes with a fork and bake until tender (about an hour).

allow potatoes to cool. cut potatoes in half lengthwise and scoop pulp into bowl, leaving a thin shell. set shells to the side.

add butter, milk, cottage cheese, garlic powder, oregano, cayenne, and celery salt to pulp. mash together to make a smooth filling. stir in 3/4 cup parmesan cheese.

place shells back on cookie sheet and stuff filling back into shells (or pipe in if you want a fancy ruffled look).

sprinkle with paprika and remaining parmesan cheese. bake, uncovered, for 20-25 minutes or until heated through. top with chives if desired.

1 comment:

  1. I found you through MFP you have some great ideas, I make a twice baked potato, with broccoli, fat free cheddar, fat free sour cream and ground sirloin! It tastes like steak and potatoes, it is yum and really quite good for you thanks for sharing your ideas!


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