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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 large baking potatoes (about 2 1/2 pounds) |
1 (8-ounce) container cream-style cottage cheese |
1 (8-ounce) container sour cream |
2 tablespoons shredded parmesan cheese |
1 to 2 tablespoons freeze-dried chives |
1/2 teaspoon salt |
1 1/2 cups (6 ounces) shredded cheddar cheese, divided |
paprika (optional) |
Directions:
1. Pierce potatoes with a fork, and place on a baking sheet. Bake at 350° for 1 hour and 20 minutes or until done. Cut potatoes in half lengthwise, and scoop out pulp, leaving 1/4-inch-thick shells.
2. Mash pulp in a large bowl; stir in cottage cheese, next 4 ingredients, and 1 cup Cheddar cheese, blending well. Spoon into potato shells, and place on a baking sheet.
3. Bake at 350° for 15 to 20 minutes. Sprinkle top with remaining Cheddar cheese. Bake 10 more minutes. Sprinkle with paprika, if desired.
4. NOTE: To freeze, wrap unbaked stuffed potatoes in heavy-duty aluminum foil, and place in a heavy-duty zip-top plastic bag. Seal and freeze up to 3 months. Thaw overnight in the refrigerator. Bake foil-wrapped potatoes at 350° for 30 minutes. Remove and discard foil; sprinkle with remaining cheese. Bake 10 more minutes.
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