Twice-Baked Goat Cheese Potatoes

http://www.eatingwell.com/recipes/twice_baked_goat_cheese_potatoes.html

From EatingWell:  January/February 1997

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

6 servings | Active Time: 15 minutes | Total Time: 1 hour

Ingredients

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

Preparation

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. Preheat oven to 425°F.
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. 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. 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.

Nutrition

Per serving : 229 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 10 mg Cholesterol; 32 g Carbohydrates; 11 g Protein; 2 g Fiber; 243 mg Sodium; 761 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 1 medium-fat meat