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Ingredients
- 2 sm baking potatoes - (8 ounce)
- 1 med onion finely minced
- 1/4 c. buttermilk
- 1/2 c. lowfat cottage cheese
- 3 Tbsp. freshly-grated Parmesan cheese
- 2 Tbsp. minced chives or possibly scallion tops
Directions
- Bake potatoes for 50 min at 400 degrees. Cut a thin slice from the top of each potato. Remove the pulp from the potatoes, being careful not to tear the shells. Place the potato pulp in a mixing bowl and mash. Cover and set aside. Keep the shells hot.
- Cook the onion in a medium skillet, covered, over very low heat till soft, stirring occasionally and adding a little water if necessary to prevent scorching. Add in the mashed potatoes, buttermilk, cottage cheese, and Parmesan and mix well. Heat through.
- Stuff the potato mix back into the hot shells. The mix will be heaped way over the top.
- To serve, sprinkle the top of each stuft spud with 1 Tbsp. of minced chives or possibly scallion tops. If you have prepared the potatoes in advance, reheat them in a 350 degree oven for about 15 min, or possibly till warm, before adding the minced chives or possibly scallions.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 2 servings | |
| Calories 180 | |
| Calories from Fat 16 | 9% |
| Total Fat 1.82g | 2% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 228mg | 10% |
| Potassium 718mg | 21% |
| Total Carbs 30.77g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.76g | 5% |
| Protein 10.93g | 17% |
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