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Cheesy Twice-Baked Potatoes

 Cheesy Twice-Baked Potatoes
"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.
2 ServingsPrep: 1-1/4 hours + cooling Bake: 25 min.

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-cooked egg, chopped
  • 1 plum tomato, thinly sliced

Directions

  • 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. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 540 calories, 31 g fat (11 g saturated fat), 160 mg cholesterol, 901 mg sodium,

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Cheesy Twice-Baked Potatoes (continued)

Nutritional Facts: 44 g carbohydrate, 4 g fiber, 21 g protein.