Twice-Baked Goat Cheese Potatoes

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From: EatingWell Magazine January/February 1997

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

Ingredients 6 servings

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  • 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

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  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 information

  • Per serving: 228 calories; 7 g fat(3 g sat); 2 g fiber; 32 g carbohydrates; 11 g protein; 35 mcg folate; 10 mg cholesterol; 2 g sugars; 0 g added sugars; 369 IU vitamin A; 12 mg vitamin C; 72 mg calcium; 2 mg iron; 308 mg sodium; 761 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 medium-fat meat

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