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4 medium potatoes
1 c. low-fat cottage cheese
1/2 c. skim milk or buttermilk
1 Tbsp. minced onion
1/2 tsp. salt
dash of pepper
dried parsley flakes

Gently scrub potatoes under cold water with vegetable
brush to clean. Pierce each potato in several places with
tines of fork. Bake at 400 degrees for 45 minutes or until tender.
Cut hot potatoes in half lengthwise. Scoop out potatoes,
leaving skins intact for restuffing. With wire whisk, beat
potatoes with remaining ingredients except paprika and parsley
flakes until fluffy. Pile mixture back into skins, sprinkle
with paprika and parsley flakes. Bake 10 minutes more or until
just golden.
Variation: Spicy Twice Baked: Follow the recipe for
twice baked potatoes, cottage style but bake 6 potatoes and
beat potato pulp with 1/2 package (1/4 oz.) dehydrated onion
soup mix, 3 tablespoons low calorie Russian dressing , 2
teaspoons Worcestershire sauce, 1 teaspoon baking powder and 6
tablespoons skim milk. Restuff skins before reheating. Makes
12 servings, about 60 calories.
Tip: Stuffed potatoes may be covered and refrigerated
for reheating next day.

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