We love these twice baked potatoes in the CFYL office! The cottage cheese and chives make for a light creamy version of the usual cheese-laden extravaganzas, but they are amazingly tasty for all that, the perfect comfort food. And they’re so easy to make too, a boon when you’re feeling tired or treatment has got you down. Trust us, these yummy spuds will hit the spot.
- Preheat the oven to 400 degrees. Line a baking sheet with foil.
- Poke the potatoes a few times with a fork. Rub the potatoes with olive oil and salt. Place on the prepared baking sheet and bake until tender, about 1 hour.
- Peel one of the potatoes and mash with a fork in a large bowl. Cut the other 2 potatoes in half and using a spoon, scoop out the flesh and add to the bowl, leaving ¼-inch of potato on the skin.
- Mix the mashed potatoes with cottage cheese, ⅓; cup cheddar, chives, salt and pepper. Taste for seasoning. On the baking sheet, fill the hollow potatoes evenly with the mashed potato mixture, and sprinkle with the remaining ¼ cup of cheddar cheese.
- Return to the oven and bake for 15 minutes until well browned. Serve warm.
- 3 russet potatoes, scrubbed
- 1 teaspoon olive oil
- ¾ cup cottage cheese
- 3/4 cup grated sharp cheddar cheese
- 2 tablespoons chopped chives or scallions
- Salt and pepper, to taste
Ann's Tips and Tricks
For a heavier, more calorie rich dish, substitute whole milk ricotta for the cottage cheese.