Nutrition per serving may change if servings are adjusted.
6 russet potatoes (6-8 ounces each), scrubbed
1 tablespoon extra-virgin olive oil
Salt & freshly ground pepper to taste
¾ cup low-fat cottage cheese
4 ounces creamy goat cheese, cut into pieces
⅓ cup chopped scallions
2 tablespoons chopped fresh parsley
Pierce potatoes with a fork and wrap each one in a double thickness of microwave-safe paper towel. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.) (Alternatively, place pierced potatoes directly on oven rack and bake at 450°F for 50 to 60 minutes.)
Preheat oven to 425°F.
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.
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.
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.
264 calories;7 g fat(3 g sat); 3 g fiber; 40 g carbohydrates; 11 g protein; 40 mcg folate; 12 mg cholesterol; 3 g sugars; 0 g added sugars; 422 IU vitamin A; 15 mg vitamin C; 91 mg calcium; 2 mg iron; 186 mg sodium; 951 mg potassium