- 1/2 cup 4% cottage cheese
- 2 tablespoons shredded cheddar cheese
- 2 tablespoons chopped tomato
- 1 tablespoon chopped green pepper
- 1 tablespoon chopped green onion
- 1 hot baked potato
- Combine the first five ingredients. With a sharp knife, cut an X in the top of the potato; fluff pulp with a fork. Top with cottage cheese mixture. serve immediately. Yield: 1 serving.
Originally published as Loaded Potato in Taste of Home April/May 1999, p10
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