Better For You Twice Baked Taters
I got a major craving for some twice baked potatoes to go with supper last night and while I've got a shit-ton of potatoes, there wasn't a speck of sour cream (or any of the usual substitutes) to be found in my fridge. What I also had plenty of was cottage cheese. Now, I know plenty of people have an aversion to cottage cheese and while I'm not one of those people (I eat it all the time when I need more protein), I understand. But, rest assured, you cannot even tell that it's in these babies once they're done!
2 large potatoes
1/2 Cup low-fat cottage cheese
1/2 Cup shredded cheddar (divided)
2 green onions (chopped)
1-2 slices of cooked bacon (microwaved between 2 paper towels for 2-3 minutes makes it super easy)
Whatcha Gotta Do:
Bake the potatoes. I do this in the microwave (stick 'em with a fork a time or two and throw 'em in there for about 6 minutes)
Slice the potatoes in half length-wise and let them cool for a few minutes. Next, carefully scoop out most of the potato, leaving about 1/4 inch or so around the sides and bottom for support (moral support, structural support, whatever).
Smash the taters up with a fork, mixer, potato masher, or whatever works for you. Mix in the cottage cheese (this is the part where the cottage cheese haters will want to use a mixer to smash all the little bits into unrecognizable goo).
Next, stir in half of the cheddar and all of the green onions. You can also add a little salt and pepper if you're so inclined.
Scoop the tater mixture back into the skins and bake for 20 minutes at 425 degrees.
Sprinkle on remaining cheese and the bacon you've cooked and slip them back into the oven for 3-5 minutes.
Are you still with me? This last step is important! Wait a minute or two before biting into these bad boys. The roof of your mouth, your tongue, and everyone within earshot will thank you. :)