Nutrition per serving may change if servings are adjusted.
2 large russet potatoes
½ cup low-fat cottage cheese
1 large egg yolk
2 scallions, chopped
1½ tablespoons chopped fresh dill
½ teaspoon salt
¼ teaspoon freshly ground pepper
Preheat oven to 400°F.
Bake potatoes. Halve lengthwise and scoop out flesh, leaving a ¼-inch shell.
Puree cottage cheese and egg yolk in a food processor. Add potato flesh, scallions, dill, salt and pepper; pulse until just blended. Mound filling into potato skins and place in a baking dish. Bake until heated through, 20 to 30 minutes.
182 calories;2 g fat(1 g sat); 4 g fiber; 34 g carbohydrates; 8 g protein; 54 mcg folate; 47 mg cholesterol; 3 g sugars; 0 g added sugars; 179 IU vitamin A; 14 mg vitamin C; 56 mg calcium; 2 mg iron; 430 mg sodium; 875 mg potassium