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Cottage and Veggie Twice Baked

  • 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

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.

Makes 1 serving