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Low-Fat Stuffed Potatoes

These stuffed potatoes may be low in fat, but they're loaded with flavor! Two kinds of cheese make them extra-creamy.—Marcia Mundell, Bennett, Colorado
  • Total Time
    Prep: 10 min. Bake: 1 hour 25 min.
  • Makes
    8 servings


  • 4 medium russet potatoes
  • 1 cup fat-free cottage cheese
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 3 tablespoons fat-free plain yogurt
  • 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
  • 1 tablespoon reduced-fat mayonnaise
  • 1 tablespoon prepared mustard
  • 1 tablespoon minced chives
  • Pepper and cayenne pepper to taste
  • Paprika


  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  • In a small bowl, mash the pulp with the cottage cheese, cheddar cheese, yogurt, dill, mayonnaise, mustard, chives, pepper and cayenne. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet.
  • Bake, uncovered, at 375° for 20-30 minutes or until heated through.
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