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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.

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