Courtesy Of: Adapted by Spa Index from The Heartland Spa
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
2largepotatoes- baking variety
1cupcottage cheese- 2% low fat, small curd
½cupbroccoli florets- Or your favorite vegetables such as Asparagus, Peas, Mushrooms, Peppers)
½cuponion- chopped
¼cupParmesan cheese- grated
½cupMozzarella cheese- skim milk, grated
2tablespoonsparsley- fresh, chopped
2tablespoonsdill- 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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