CHEESY TWICE-BAKED POTATOES

Cheesy Twice-Baked Potatoes image

"Packed with cheddar and cottage cheese and hard-cooked egg, these potatoes make a terrific light lunch all by themselves," says Lorraine Danz (right) from New Holland, Pennsylvania.

Provided by Taste of Home

Time 1h40m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 medium baking potatoes
1/2 cup 4% cottage cheese
3 tablespoons mayonnaise
2 teaspoons prepared mustard
1/2 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup plus 1 tablespoon shredded cheddar cheese, divided
1 hard-boiled large egg, chopped
1 plum tomato, thinly sliced

Steps:

Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with cottage cheese, mayonnaise, mustard, dill, salt and pepper. Stir in 1/2 cup cheddar cheese and egg., Spoon into potato shells. Top with the remaining cheese. Place on a baking sheet. Bake at 375° for 25-30 minutes or until heated through. Garnish with tomato.

Nutrition Facts : Calories 540 calories, Fat 31g fat (11g saturated fat), Cholesterol 160mg cholesterol, Sodium 901mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.