Twice-Filled Potatoes(Makes 4 Servings)

• 4 large baking potatoes
• 1 c. nonfat cottage cheese
• 1/4 c. nonfat yogurt
• 1/4 c. finely chopped celery
• 1 Tbsp. finely chopped sweet red pepper
• 2 tsp. chopped chives
• 2 tsp. grainy mustard
• 1 tsp. horseradish
• 1/2 tsp. fresh or leaf thyme
• 2 oz. shredded part-skim-milk Mozzarella cheese

1. Bake foil-wrapped potatoes in a 375u0b0 oven for 1 hour, until they give when lightly squeezed; turn after 30 minutes.
2. Remove foil.
3. When cool enough to handle, slice top quarter off.
4. Scoop out inside without breaking skin; place flesh in a large bowl.
5. Add cottage cheese, yogurt, celery, red pepper, chives, mustard, horseradish and thyme.
6. Fill shells with filling.
7. Sprinkle with Mozzarella cheese.
8. Bake on cookie sheet in a 375u0b0 oven until cheese is melted.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=485751 (may not work)