Twice Baked Cheesy Stuffed Potatoes
This is a wonderful side dish to serve with lean fish or chicken, or, as a vegetarian main entree. Twice Baked Cheesy Stuffed Potatoes add to your protein intake, and make use of lower fat cheeses to have a rich side dish wish doesn’t sabotage your meal. We enjoyed this dish at The Heartland Spa, which operated many years ago near Chicago, in Illinois. The spa’s nutritionist created this recipe for Heartland’s guests. We adapted the recipe for our tastes, including adding vegetables.
Servings: 4 Servings
Calories: 257kcal
Twice Baked Cheesy Stuffed Potatoes add to your protein intake, and make use of lower fat cheeses to have a rich side dish wish doesn't sabotage your meal.
Ingredients
- 2 large potatoes - baking variety
- 1 cup cottage cheese - 2% low fat, small curd
- 1/2 cup broccoli florets - Or your favorite vegetables such as Asparagus, Peas, Mushrooms, Peppers)
- 1/2 cup onion - chopped
- 1/4 cup Parmesan cheese - grated
- 1/2 cup Mozzarella cheese - skim milk, grated
- 2 tablespoons parsley - fresh, chopped
- 2 tablespoons dill - fresh, chopped
Instructions
- Preheat oven to 350 degrees.
- Scrub potatoes, but leave jackets intact. Pierce a few times, and bake for 1 hour, or until tender.
- Lightly steam, microwave, or blanch the broccoli florets (other green vegetables) so they are a bit soft, but not fully cooked (veggies will be baked again). Chop into bite sized pieces.
- Leave the oven on, but remove potatoes from oven and cut in half lengthwise.
- Scoop out most of the cooked potato flesh, leaving the jackets and a layer of potato intact.
- In a bowl, combine the cooked potato flesh, vegetables, and all other ingredients. Mix well to form a filling.
- Spoon filling back into potato skins and bake in the still-hot oven (350°) for another 15 minutes, or until the filling begins to brown.
- Serve 1 potato half to each person (4 servings) as a side, or, 2 halves as an entree.
Spa Index Kitchen Notes
Because we're doubling the potato flesh with this filling, it's important not to try and "pack it in tightly" when filling the shells. Mound it up, but try not to press down tightly. Just keep smoothing and forming until you've created a nice mound of filling. This allows the filling and vegetables to cook evenly in a short amount of time.
Still too much filling left over? Add it to a ramekin which has been sprayed with cooking spray, and save it for breakfast in the fridge. In the morning, make a well in the filling, with a spoon, and add an egg. Bake for about 15 min for a delicious breakfast dish for one.
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Nutrition
Serving: 1 Serving | Calories: 257 kcal (13%) | Carbohydrates: 38 g (13%) | Protein: 15.5 g (31%) | Fat: 5 g (8%) | Cholesterol: 19 mg (6%) | Sodium: 366 mg (16%) | Potassium: 942 mg (27%) | Fiber: 5 g (21%) | Vitamin A: 544 IU (11%) | Vitamin C: 50 mg (61%) | Calcium: 269 mg (27%) | Iron: 1.75 mg (10%)
Absolutely delicious. I forget how much I like cottage cheese in things until I bake or cook with it, and realize how versatile it is. I also liked the baked egg idea, so I intentionally didn’t fill the shells quite so high, made 2 ramekins for the next morning. Took about 10 minutes in my airfryer oven to bake the potatoes and eggs, with a few bacon bits added for good measure.