The rich and creamy taste of these stuffed potatoes comes - surprise! - from cottage cheese. This recipe requires very little effort, but you do have to plan ahead, since the first ingredient is a baked potato. Just make a few extras the next time you're baking potatoes or using the oven for a roast. Serve the stuffed potatoes as a side dish for dinner, or feature them as the main event for lunch, with a salad accompaniment.

To bake potatoes: Scrub potato. Use a sharp knife to make a slit in the side. Bake at 350 degrees for two hours. This long baking makes the potato insides very soft, while the skin becomes crispy. Slitting the skin allows steam to escape, so the potato won't burst open in the oven.

Ingredients

1 medium potato, baked

1/3 cup regular cottage cheese

pinch salt (or to taste)

pinch pepper (or to taste)

2 tablespoons grated Parmesan cheese

Preheat oven to 350. Cut the potato in half lengthwise. Scoop out the insides and put on a plate. Put the potato skins on a baking dish. To the insides, add the cottage cheese, salt and pepper and mash together with a fork. If you're making several stuffed potatoes at once, it may be easier to put the potato insides into a bowl and use a masher, a mixer or a food processor.

Divide the mashed potato in half, and spoon each half into a potato skin. Top each potato half with a tablespoon of grated Parmesan cheese. Bake for 30 minutes, or until the top of the potato is browned.

Portions:

2 Grains

1 Dairy

2 Extras

Note: A small potato counts as either 2 Vegetables or 1 Grain. But if you're having a medium potato - which would be 4 Vegetables - it's best to consider it as 2 Grains so that you have enough remaining vegetable servings to get a good variety during the day.