2 Large Potatoes
1/2 Cup Fat-free Cottage Cheese
1 Large Egg Yolk
2 Scallions, chopped
1 1/2 Tablespoons Chopped Fresh Dill
1/2 Teaspoon salt
1/4 Teaspoon Fresh Ground Pepper
Preheat oven to 400°F. Bake potatoes. Halve lengthwise and scoop out flesh, leaving a 1/4-inch shell.
Puree cottage cheese and egg yolk in a food processor. Add potato flesh, scallions, dill, salt and pepper; pulse until just blended. Mound filling into potato skins and place in a baking dish. Bake until heated through, 20 to 30 minutes.
Exchanges: 1 Carb, ½ Extra Lean Protein