Ingredients
1 medium potato, baked
1/3 cup regular cottage cheese
pinch salt (or to taste)
pinch pepper (or to taste)
2 tablespoons grated Parmesan cheese
To bake potatoes: Scrub potato. Use a sharp knife to make a slit in the side. Bake at 350 degrees for two hours. This long baking makes the potato insides very soft, while the skin becomes crispy. Slitting the skin allows steam to escape, so the potato won't burst open in the oven.
Preheat oven to 350. Cut the potato in half lengthwise. Scoop out the insides and put on a plate. Put the potato skins on a baking dish. To the insides, add the cottage cheese, salt and pepper and mash together with a fork. If you're making several stuffed potatoes at once, it may be easier to put the potato insides into a bowl and use a masher, a mixer or a food processor.
Divide the mashed potato in half, and spoon each half into a potato skin. Top each potato half with a tablespoon of grated Parmesan cheese. Bake for 30 minutes, or until the top of the potato is browned.
Portions: 2 Grains, 1 Dairy, 2 Extras
Note: A small potato counts as either 2 Vegetables or 1 Grain. But if you're having a medium potato - which would be 4 Vegetables - it's best to consider it as 2 Grains so that you have enough remaining vegetable servings to get a good variety during the day.
Recipe courtesy of StrongWomen