Source: Enchanted Broccoli Forest
1 large baking potato
1 TB mayonnaise
½ cup cottage cheese
1 small hard boiled egg, chopped
2 tsp. Dijon mustard
1 tsp. dill
½ cup shredded cheese
½ tsp. salt
paprika to top
1. Preheat oven to 400; poke holes in potato & wrap in foil; bake 1 hour or until soft inside; let cool
2. Cut the potato in half laterally; scoop out the insides & leave the skins intact.
3. Place the potato innards in a bowl & mash them with the mayo & cottage cheese. Add the egg, salt, mustard, dill, & shredded cheese
4. Divide the mixture evenly between the 2 potato skins; sprinkle paprika on top
5. Place the filled potatoes in a shallow baking dish & bake for 35 minutes at 325 degrees.
1 large baking potato
1 TB mayonnaise
½ cup cottage cheese
1 small hard boiled egg, chopped
2 tsp. Dijon mustard
1 tsp. dill
½ cup shredded cheese
½ tsp. salt
paprika to top
1. Preheat oven to 400; poke holes in potato & wrap in foil; bake 1 hour or until soft inside; let cool
2. Cut the potato in half laterally; scoop out the insides & leave the skins intact.
3. Place the potato innards in a bowl & mash them with the mayo & cottage cheese. Add the egg, salt, mustard, dill, & shredded cheese
4. Divide the mixture evenly between the 2 potato skins; sprinkle paprika on top
5. Place the filled potatoes in a shallow baking dish & bake for 35 minutes at 325 degrees.
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