We love these twice-baked potatoes! The cottage cheese and chives make for a light, creamy version of the usual cheese-laden extravaganzas, but they are amazingly tasty and the perfect comfort food. Plus they’re so... easy to make — 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.
For a heavier, more calorie-rich dish, substitute whole milk ricotta for the cottage cheese.