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.