Twice-Baked Goat Cheese Potatoes

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Servs: 6  Makes: 6 servings  Prep: 15m  Cook: 60m  

Combining low-fat cottage cheese with goat cheese adds creaminess without as much fat.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   6 russet potatoes (6-8 ounces each), scrubbed 6 russet potatoes (6-8 ounces each), scrubbed
•   1 tablespoon extra-virgin olive oil 1 tablespoon extra-virgin olive oil
•   Salt & freshly ground pepper to taste Salt & freshly ground pepper to taste
•   3/4 cup low-fat cottage cheese 3/4 cup low-fat cottage cheese
•   4 ounces creamy goat cheese, cut into pieces 4 ounces creamy goat cheese, cut into pieces
•   1/3 cup chopped scallions 1/3 cup chopped scallions
•   2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley

Instructions

1. 1. Pierce potatoes with a fork and wrap each one in a double thickness of microwave-safe paper towel. Microwave on high for a total of 20 to 30 minutes, turning over and rearranging potatoes once, or until soft when pinched. (Alternatively, place pierced potatoes directly on oven rack and bake at 450?F for 50 to 60 minutes.)
2. 2. Preheat oven to 425?F.
3. 3. As soon as the potatoes are cool enough to handle, slice off top third (lengthwise) of each. Scoop potato flesh into a mixing bowl, reserving potato-skin shells. Sprinkle oil over potato flesh, season with salt and pepper and mash with a potato masher.
4. 4. Puree cottage cheese in a food processor. Add goat cheese and process until smooth. Scrape cheese mixture into mashed potatoes and mix with the potato masher. Gently fold in scallions and parsley with a rubber spatula. Taste and adjust seasonings. Mound potato filling into potato shells. Use the tines of a fork to give the tops a decorative finish.
5. 5. Set stuffed potatoes on a baking sheet or in a shallow baking dish and bake until golden and heated through, 30 to 40 minutes. Serve hot.

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