Crispy Cottage Cheese Twice Baked Potatoes

This macro-friendly, high-protein vegetarian main course reimagines a classic comfort food

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the Potato Skins: Preheat your oven to 400°F (200°C).

Step 2

Poke the Russet potatoes all over with a fork (about 5–6 time each). Place them directly on the oven rack and bake for 50–60 minutes until the insides are completely tender

Step 3

Whip the Cottage Cheese: While the potatoes bake, add the cottage cheese, milk, minced garlic, salt, and pepper to a small blender or food processor. Blend on high for 30–45 seconds until it blender or food processor. Blend on high for 30–45 seconds until it transforms into a completely smooth, thick cream

Step 4

Remove the potatoes from the oven and let them cool for 5–10 minutes so you can handle them. Slice each potato in half lengthwise. Using a spoon, carefully scoop out the fluffy white potato insides into a medium bowl, leaving a sturdy \(\frac{1}{4}\)-inch thick shell of potato skin behind.

Step 5

Pour the blended garlic-cottage cheese cream directly into the bowl with the hot potato insides. Mash everything together with a fork or potato masher until smooth and uniform. Fold in almost all of the chopped chives, reserving a small handful for garnishing at the end.

Step 6

Spoon the creamy potato mixture evenly back into the 4 crispy potato skins. Pack it in generously—it will puff up beautifully.

Step 7

Place the stuffed potatoes onto a baking sheet. Sprinkle the tops evenly with the grated parmesan (or cheddar) and a tiny dust of paprika for color. Pop them back into the oven at 400°F (200°C) for 12–15 minutes until the filling is piping hot and the cheese on top has melted into a golden-brown crust.

Step 8

Scatter the remaining fresh chives over the top and serve hot.