Ingredients
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
Steps
Wash hands with soap and water.
Prick potatoes with fork. Bake at 425°F for 60 minutes or until fork is easily inserted.
Cut potatoes in half lengthwise. Carefully scoop out potato, leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.
Mix in by hand remaining ingredients except Parmesan cheese. Spoon mixture into potato shells.
Sprinkle top with 1/4 teaspoon of Parmesan cheese.
Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 134 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 121 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Total Sugars | 2 g |
| Added Sugars included | 0 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 61 mg |
| Iron | 1 mg |
| Potassium | 485 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Wonderful Stuffed Potatoes. Recipe source: A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.