Serves 4
213 cal · 60 min
Cheese Stuffed Potatoes
Recipe GLPRa71dfded2c2372
Creamy, comforting baked potato halves filled with a light mixture of cottage cheese, scooped potato flesh, and sautéed onion, finished with a sprinkle of paprika. A satisfying side dish that brings together simple ingredients into an elegant presentation.
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Ingredients
4 medium baking potatoes
1 cup low-fat cottage cheese
2 tablespoons 1% milk
2 tablespoons chopped onion
1/4 teaspoon paprika
Directions
Preheat your oven to 400°F. Rinse the potatoes thoroughly under cool running water, scrubbing the skin with a vegetable brush or your hands to remove any dirt.
Place the cleaned potatoes directly on the oven rack and bake for 30 to 40 minutes until they are very tender when pierced with a fork.
Once cooked, remove the potatoes from the oven and allow them to cool slightly until they can be handled safely.
Cut each potato in half lengthwise. Using a small spoon, carefully scoop out the inside of each potato half, leaving about 1/2 inch of potato attached to the skin to maintain the shell's structure.
Transfer the scooped potato flesh to a small bowl and set aside.
Peel the onion and chop it finely to measure 2 tablespoons.
In another small bowl, combine the cottage cheese, milk, and chopped onion.
Add the reserved scooped potato flesh to the cheese mixture and blend using a fork until the filling is light and fluffy, breaking up any lumps.
Divide the filling evenly among the 8 potato halves, spooning it into each hollow.
Sprinkle 1/4 teaspoon of paprika over the filled potatoes, distributing it evenly.
Return the filled potatoes to the oven and bake for 5 minutes to reheat through.
Remove from the oven and serve warm as a side dish.
