These healthy twice-baked potatoes are made with a combination of goat cheese and cottage cheese for a creamy and satisfying spud.
Pierce potatoes with a fork and wrap each one in a double thickness of microwave-safe paper towel. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.) (Alternatively, place pierced potatoes directly on oven rack and bake at 450 degrees F for 50 to 60 minutes.)
Preheat oven to 425 degrees 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.
2 starch, 1 medium-fat meat