Twice-Baked Potatoes

From EatingWell: January/February 1999 — Subscribe Now!

Our slimmed down version of twice-baked potatoes make a sophisticated side dish or a meal on their own—paired with a simple green salad.

4 servings

Active Time: 15 minutes

Total Time: 1 1/4 hours

Nutrition Profile

Ingredients

2 large russet potatoes
1/2 cup low-fat cottage cheese
1 large egg yolk
2 scallions, chopped
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation

Preheat oven to 400°F.
Bake potatoes. Halve lengthwise and scoop out flesh, leaving a 1/4-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.

Nutrition

Per serving: 182 calories; 2 g fat (1 g sat, 1 g mono); 52 mg cholesterol; 34 g carbohydrates; 8 g protein; 4 g fiber; 430 mg sodium; 873 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Potassium (25% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 lean meat