Twice-Filled Potatoes

• 4 large baking potatoes
• 1 c. nonfat cottage cheese
• 1/4 c. nonfat yogurt
• 1/4 c. celery, finely chopped
• 1 Tbsp. sweet red pepper, finely chopped
• 2 tsp. chives, chopped
• 2 tsp. spicy mustard
• 1 tsp. horseradish
• 1/2 tsp. thyme
• 1/2 c. Mozzarella cheese

1. Bake foil wrapped potatoes in a 375u0b0 oven for 1 hour until lightly squeezed.
2. Remove foil.
3. When cool enough to handle, slice top quarter off.
4. Scoop out inside without breaking skin.
5. Place scooped out potato in large bowl.
6. Add cottage cheese, yogurt, celery, red pepper, chives, mustard, horseradish and thyme.
7. Fill shells with filling.
8. Sprinkle with Mozzarella cheese.
9. Bake on cookie sheet in a 375u0b0 oven until cheese is melted.
10. Makes 4 servings.

baking potatoes, cheese, nonfat yogurt, celery, sweet red pepper, chives, spicy mustard, horseradish, thyme, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082722 (may not work)