Category: Vegetarian
I love twice baked potatoes, but I always struggle with keeping the potato skins looking nice after I carve them out. This dish is basically twice baked potatoes, but all mashed up and baked like a casserole. Often when making twice baked potatoes, the filling gets eaten and the skin gets left. Since the skin is a good source of nutrients, I like this recipe because the skin gets mixed in. Enjoy!
6 Small baking potatoes
.75 cup cottage cheese
1/4 cup sour cream
1/2 cup cheddar or favorite mixed cheeses
1/4 teaspoon garlic salt
1/4 teaspoon paprika, optional
Scrub potatoes with a brush and pat dry. Pierce with a fork and cover each individual potato with aluminum foil, matte side facing out. Bake at 425 40 to 60 minutes, or until potatoes are tender. Allow to cool slightly until they are cool enough to handle. Cut potatoes into 1/2 inch cubes. Then add cottage cheese, sour cream, garlic salt, and paprika. Mix well and add to a greased casserole dish. Add shredded cheese to top. Bake uncovered at 325 for about 10 minutes, or until cheese is melted and golden.
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