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Print Recipe
Total Time30 Mins
Prep Time5 Mins
Cook Time25 Mins
ServingsServes 2
Potato Type: Petite
Prep Method: Baked

Dish

AppetizerSide DishMain DishSnack

Prep Time

5 Mins

Cook Time

25 Mins

Serving

Serves 2

Ingredients

  • 20 petite potatoes that are about 1 inch in diameter (about 10 ounces)
  • 1 Tablespoon canola oil
  • 1/2 cup low-fat 2% cottage cheese
+

Optional Toppings

  • Roasted red pepper
  • Pickled jalapeno slices
  • Avocado
  • Olives

Preparation

  1. Heat oven to 425 °F. Spray a large baking sheet with cooking spray.
  2. Make 4-5 vertical slices in each potato cutting almost all the way through the potato, but not quite.
  3. Place potatoes in a large bowl. Drizzle with oil and toss gently. Arrange on baking sheet.
  4. Bake 20-25 minutes or until potatoes are tender but not mushy. Remove from oven and allow to cool for a few minutes.
  5. Divide cottage cheese among potatoes. Add toppings if desired.

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Recipe By: Serena Ball

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Nutrition Facts Per Serving

Calories

244

Fat

9g

Sodium

196mg

Cholesterol

6mg

Vitamin C

30mg

Carbohydrates

32g

Fiber

3g

Protein

10g

Potassium

819mg

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