Baked potato featuring cottage cheese, herbs
Everyone loves a baked potato. At least, I hope everyone loves a baked potato. Try this recipe with a cheesy and herby twist.
Baked Potato with Herbed Cottage Cheese
Recipe courtesy of the Idaho Potato Commission
2 cups cottage cheese
1/2 cup plain lowfat yogurt
1 tablespoon lemon juice
1/3 cup green onions, chopped
1 tablespoon dill weed
10 Idaho potatoes (80 count)
In a mixing bowl, combine cottage cheese, yogurt and lemon juice.
Fold in onions and dill.
Cover and refrigerate until ready to use.
Top each baked Idaho Potato with 1/4 cup of herbed cottage cheese topping.
Pre-heat oven to 425 degrees Fahrenheit. Wash and dry potatoes.
With a fork or sharp knife, pierce each potato 2 or 3 times.
Rub each potato with a little oil (just enough to lightly coat) and salt generously.
Place on a cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork.