Sunday Baked Potatoes
For a creamy filling with a different flavor, Grandma often substituted sour cream for the cottage cheese and chopped fresh dill for the parsley. In the summer, she often made sour cream and green onion potatoes by substituting sour cream for the cottage cheese and 2 or 3 tablespoons chopped green onions for the regular onion.
- 4 medium potatoes, scrubbed
- 1 cup low-fat cottage cheese
- 1/2 cup skim milk
- 1 tablespoon chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup seasoned bread crumbs
Adapted from mygreatrecipes.com
1.Preheat the oven to 400ºF.
2.Bake the potatoes until tender, about 45 minutes.
3.Cut potatoes in half lengthwise. Remove potato pulp, leaving shells intact.
4.Combine potatoes, cottage cheese, milk, onion, salt and black pepper in a large bowl. Whisk until mixture is fluffy.
5.Spoon equal portions of potato mixture into reserved potato shells. Arrange on a baking sheet.
6.Combine bread crumbs, bacon, butter, paprika and parsley in a small bowl and mix well. Sprinkle on top of the potatoes. Bake for 10 minutes. Serve immediately.