Cheesy Twice-Baked Potatoes

Name: Cheesy Twice-Baked Potatoes
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 2 servings.
Ingredients: 2 medium baking potatoes; 1/2 cup Daisy 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

"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.

Ingredients

2 medium baking potatoes
1/2 cup Daisy 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

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.