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;2.0 g fat(1.0 g sat); 4.0 g fiber; 34.0 g carbohydrates; 8.0 g protein; 54.0 mcg folate; 47 mg cholesterol; 3.0 g sugars; 0.0 g added sugars; 179.0 IU vitamin A; 14.0 mg vitamin C; 56.0 mg calcium; 2.0 mg iron; 430 mg sodium; 875.0 mg potassium