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Yield
Makes 8 servings

How to Make It

Step 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.

Step 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.

Step 3

Bake at 350° for 15 to 20 minutes. Sprinkle top with remaining Cheddar cheese. Bake 10 more minutes. Sprinkle with paprika, if desired.

Step 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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