Cottage and Veggie Twice Baked This twice baked potato could be a meal by itself with the addition of AE Cottage Cheese and fresh veggies of your choice. A delicious side with grilled meat. Makes 1 serving Ingredients: 1 medium to large baking potato, scrubbed, ½ cup AE Cottage Cheese (any variety), 1 cup chopped fresh veggies (broccoli, baby carrots, bell peppers and mushrooms),, 1/2 teaspoon oil olive, optional, 2 tablespoons shredded cheddar cheese. Instructions: Microwave the potato and when slightly cool to touch, slice and remove pulp. In a bowl combine potato pulp and cottage cheese. Refill potato shells with this mixture, and top with veggies, pressing down slightly. If desired, drizzle with olive oil and sprinkle with cheddar cheese. For crisper skins, brush potato halves with a little olive oil and sprinkle with salt. Place potato halves under the broiler until hot and bubbly.

Cottage and Veggie Twice Baked

Print recipe as: 3x5 | 4x6 | 8.5x11
This twice baked potato could be a meal by itself with the addition of AE Cottage Cheese and fresh veggies of your choice. A delicious side with grilled meat.


Ingredients
  • 1 medium to large baking potato, scrubbed
  • ½ cup AE Cottage Cheese (any variety)
  • 1 cup chopped fresh veggies (broccoli, baby carrots, bell peppers and mushrooms),
  • 1/2 teaspoon oil olive, optional
  • 2 tablespoons shredded cheddar cheese
  • Salt

Directions

Microwave the potato and when slightly cool to touch, slice and remove pulp. In a bowl combine potato pulp and cottage cheese. Refill potato shells with this mixture, and top with veggies, pressing down slightly. If desired, drizzle with olive oil and sprinkle with cheddar cheese. For crisper skins, brush potato halves with a little olive oil and sprinkle with salt. Place potato halves under the broiler until hot and bubbly.

1 serving


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Rise and Dine Breakfast Potato Casserole

Infused Lemonade

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