Twice-Baked Goat Cheese Potatoes
- 6 russet potatoes (6-8 ozs. each)
- 1 tablespoon extra-virgin olive oil
- Salt & freshly ground pepper to taste
- 3/4 cup low-fat cottage cheese
- 4 ounces creamy goat cheese, cut into pieces
- 1/3 cup chopped scallions
- 2 tablespoons chopped fresh parsley
- Pierce potatoes with a fork and wrap each one in a double thickness of microwave-safe paper towel. Microwave on high for a total of 20 - 30 minutes, turning over and rearranging potatoes once, or until soft when pinched. (Alternatively, place pierced potatoes directly on oven rack and bake at 450 for 50 - 60 minutes).
- Preheat oven to 425. As soon as the potatoes are cool enough to handle, slice off top third of each. Scoop potato flesh into a mixing bowl, reserving potato-skin shells. Sprinkle oil over potato flesh, season with salt and pepper and mash with a potato masher.
- Puree cottage cheese in a food processor. Add goat cheese and process until smooth. Scrape cheese mixture into mashed potatoes and mix with the potato masher. Gently fold in scallions and parsley with a rubber spatula. Taste and adjust seasoning. Mound potato filling into potato shells. Use the tines of a fork to give the tops a decorative finish.
- Set stuffed potatoes on a baking sheet or a shallow baking dish and bake until golden and heated through, 30 - 40 minutes. Serve hot.
potatoes, extravirgin olive oil, salt, lowfat cottage cheese, goat cheese, scallions, parsley
Taken from www.epicurious.com/recipes/member/views/twice-baked-goat-cheese-potatoes-52435411 (may not work)