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
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
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.)
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.