While not truly “baked” twice in the traditional sense, these creamy, cheesy stuffed knock-offs are made in record time. Microwaving the potatoes instead of oven-baking them to get the cooked potato for the creamy filling saves tons of time. Once stuffed, a hot oven is able to finish them off to melty cheesy goodness in 10 minutes flat!

My better-for-you trick is to use creamed cottage cheese to help create the lusciously creamy texture. Not only does it add a nice dose of belly-filling protein, it does so stealthily. Cheddar cheese, green onions, and garlic the fabulous, and notable, dose of flavor.

Serve these as a side to simple meat, chicken or fish entrées, or with a salad for the perfect light lunch. With 11 grams of protein and only 150 calories per creamy, cheesy stuffed potato, these are potato perfection!

If desired, you can also finish off two of the potatoes in the oven and wrap the other two to enjoy the next day. Simply wrap, or place in a container with a cover, and place them in the fridge. When ready to eat, bake at 425 degrees for about 20 minutes or until the filling is hot and the cheese melted. You can also cut the recipe in half if you choose.

Four Servings

Ingredients

2 (10-ounce) baking potatoes
2 green onions, green and white parts, sliced
3/4 cup low-fat cottage cheese*
1/2 cup reduced-fat shredded Cheddar cheese, divided
1/4 cup low-fat milk
1/8 teaspoon black pepper
1/4 teaspoon garlic powder

Instructions

1. Preheat the oven to 425°F. Pierce the potatoes with a fork, and place in the microwave. Cook on high for 10 to 12 minutes or until fork-tender.

2. Place the green onions in a small bowl, cover, and microwave for 30 seconds. Set aside.

3. Slice the potatoes in half lengthwise. Scoop out the potato pulp, leaving 1⁄4 inch of potato in the skin, and place pulp in a medium bowl. Blend the cottage cheese in a food processor or with an immersion blender until smooth. Add it to the bowl, along with 1⁄4 cup Cheddar cheese, milk, pepper, garlic powder, and green onions, and beat with an electric mixer until smooth.

4. Pile the filling into the skins, top each potato with 1 tablespoon Cheddar cheese and bake 10 minutes.

DARE TO COMPARE: Traditional twice-baked potatoes average 600 calories, over 30 grams of fat, and 1,000 milligrams of sodium.

NUTRITION INFORMATION PER SERVING: (1 stuffed half) Calories 150 | Carbohydrate 22g (Sugars 4g) | Total Fat 2g (Sat Fat 1g) | Protein 11g | Fiber 3g | Cholesterol 5mg | Sodium 250mg | Food Exchanges: 1 1/2 Starch, 1 Lean Meat | Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 3   Freestyle Smart Point Comparison: 4