Twice-Filled Potatoes(Makes 4 Servings)
Twice-Filled Potatoes offer a comforting and flavorful dish featuring baked potatoes generously filled with a savory mixture of cottage cheese, yogurt, and fresh vegetables, then topped with melted mozzarella. Perfect for a satisfying vegetarian main or side, appealing to those craving hearty, creamy flavors with a hint of spice.
Ingredients
- 4 large baking potatoes ⓘ
- 1 cup nonfat cottage cheese ⓘ
- 1/4 cup nonfat yogurt ⓘ
- 1/4 cup finely chopped celery ⓘ
- 1 tablespoon finely chopped sweet red pepper ⓘ
- 2 teaspoons chopped chives ⓘ
- 2 teaspoons grainy mustard ⓘ
- 1 teaspoon horseradish ⓘ
- 1/2 teaspoon fresh or leaf thyme
- 2 ounces shredded part-skim-milk Mozzarella cheese
Instructions
- Bake foil-wrapped potatoes in a 375°F oven for 1 hour, turning after 30 minutes, until they give when lightly squeezed.
- Remove foil and let the potatoes cool enough to handle.
- Slice off the top quarter of each potato.
- Scoop out the inside without breaking the skin and place the flesh in a large bowl.
- Add the cottage cheese, yogurt, chopped celery, chopped red pepper, chopped chives, grainy mustard, horseradish, and thyme to the bowl.
- Mix well to combine the filling ingredients.
- Fill each potato shell with the mixture.
- Sprinkle shredded mozzarella cheese on top of each filled potato.
- Bake on a cookie sheet in a 375°F oven until the cheese is melted.
Tips & Substitutions
For a creamier filling, consider using low-fat cream cheese instead of cottage cheese. If you're short on time, you can microwave the potatoes instead of baking them. Just be sure to poke holes in them to allow steam to escape. Adding minced garlic or a sprinkle of paprika can enhance the flavors as well, making these potatoes even more delicious.
Serving Suggestions
These Twice-Filled Potatoes make a great main dish or a hearty side. They pair beautifully with a fresh salad, such as Ambrosia Fruit Salad, or a protein like grilled chicken or fish. For a complete meal, consider serving them alongside roasted vegetables or a light soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the potatoes in the oven at 350°F until heated through, about 15-20 minutes. Alternatively, you can microwave them for a quicker option, but be mindful not to overheat to avoid drying them out.
Nutrition & Diet Analysis (per serving)
Each serving of Twice-Filled Potatoes(Makes 4 Servings) contains roughly 256 calories, with 17g protein, 20g carbohydrates, and 13g fat. It is an excellent source of vitamin C (46% of the Daily Value), calcium (42% of the Daily Value), and protein (34% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 918mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these potatoes ahead of time?
Absolutely! You can prepare the filling and stuff the potatoes a day in advance. Just store them in the refrigerator, covered. When you're ready to serve, simply bake them as instructed until heated through and the cheese is melted.
What can I substitute for the nonfat yogurt?
Greek yogurt is a great substitute for nonfat yogurt, adding a thicker texture and tangy flavor. If you prefer a dairy-free option, you can use coconut yogurt or any plant-based yogurt alternative that suits your taste.
Can I use different types of cheese?
Yes, feel free to mix it up! Cheddar cheese or a Mexican blend can add a different flavor profile. Just keep in mind that varying the cheese might change the overall taste, so choose one that complements the other ingredients well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).