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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Packed with cheddar and cottage cheese and hard-cooked egg, these potatoes make a terrific light lunch all by themselves, says Lorraine Danz (right) from New Holland, Pennsylvania. Ingredients:
2 medium baking potatoes |
1/2 cup 4% cottage cheese |
3 tablespoons mayonnaise |
2 teaspoons prepared mustard |
1/2 teaspoon dill weed |
1/4 to 1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup plus 1 tablespoon shredded cheddar cheese, divided |
1 hard-cooked egg, chopped |
1 plum tomato, thinly sliced |
Directions:
1. Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with cottage cheese, mayonnaise, mustard, dill, salt and pepper. Stir in 1/2 cup cheddar cheese and egg.
2. Spoon into potato shells. Top with the remaining cheese. Place on a baking sheet. Bake at 375° for 25-30 minutes or until heated through. Garnish with tomato. Yield: 2 servings.
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