Stuffed Baked Potatoes
Source: Adapted from "Wonderful Stuffed Potatoes" A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Pair these delicious stuffed potatoes with grilled or baked meat, fish, or tofu.
- Makes
- 8 servings
Ingredients
- 4 medium baking potatoes
- 3/4 cup low-fat cottage cheese
- 1/4 cup 1% low-fat milk
- 2 tablespoons margarine, soft tub
- 1 teaspoon dill weed
- 3/4 teaspoon herb seasoning
- 1/4 teaspoon hot pepper sauce (or to taste)
- 2 tablespoons Parmesan cheese
Directions
- Wash hands with soap and water.
- Prick potatoes with fork. Bake at 425 degrees F for 60 minutes or until fork is easily inserted.
- Cut potatoes in half lengthwise. Carefully scoop out potato, leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.
- Mix remaining ingredients with the mashed potato, except Parmesan cheese. Spoon mixture into potato shells.
- Sprinkle top of each stuffed potato with Parmesan cheese.
- Place on baking sheet and return to oven. Bake 15 to 20 minutes or until tops are golden brown.
Notes
Learn more about: Potatoes Herbs
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.