No Spam Recipes

Wonderful Stuffed Potatoes

Pair these delicious stuffed potatoes with grilled or baked meat, fish, or tofu.

Serves 8 · Dairy

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 4 potatoes (medium, baking)
  • 3/4 cup cottage cheese (low-fat)
  • 1/4 cup milk (low-fat 1%)
  • 2 tablespoons margarine (soft tub)
  • 1 teaspoon dill weed
  • 3/4 teaspoon herb seasoning
  • 1/4 teaspoon hot pepper sauce (or ~ 4 dashes)
  • 2 tablespoons Parmesan cheese
Make it lactose-friendly
  • 3/4 cup cottage cheese (low-fat) → lactose-free or aged hard cheese (naturally lower lactose)
  • 1/4 cup milk (low-fat 1%) → lactose-free milk, oat milk, or almond milk
  • 2 tablespoons Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wash hands with soap and water.
  2. Prick potatoes with fork. Bake at 425 °F for 60 minutes or until fork is easily inserted.
  3. Cut potatoes in half lengthwise. Carefully scoop out potato, leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.
  4. Mix in by hand remaining ingredients except Parmesan cheese. Spoon mixture into potato shells.
  5. Sprinkle top with 1/4 teaspoon of Parmesan cheese.
  6. Place on baking sheet and return to oven. Bake 15 to 20 minutes or until tops are golden brown.
Nutrition (per serving)
Calories134
Protein5.0 g
Fat4.0 g
Carbs20.0 g
Fiber2.0 g
Sodium121 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)