Cottage Cheese Twice-Baked Potato
Cottage Cheese Twice-Baked Potato
Ingredients
For the Potatoes
- 4 Yukon Gold potatoes, medium-large
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more, as needed
- 1/4 teaspoon black pepper, plus more, as needed
For the Filling
- 1 cup cottage cheese, full-fat recommended
- 1 cup cheddar cheese, grated
- 1/4 cup fresh chives, finely chopped
For Topping and Garnish
- 1/2 cup cheddar cheese, grated
- 1 tablespoon fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 325°F. Wash the Yukon Gold potatoes thoroughly, pat them dry, and prick them several times with a fork. Rub each potato with a small amount of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325
- 2
Place the seasoned potatoes directly on the oven rack or on a baking sheet. Bake for 90 minutes, or until the skins are crackly and the potatoes are very tender when squeezed.
⏱️ 90 min•🌡️ 325
- 3
Carefully remove the baked potatoes from the oven. Once cool enough to handle, cut each potato in half lengthwise. Using a spoon, scoop out the soft potato flesh into a medium bowl, leaving about a 1/4-inch border of potato inside the skin to maintain the shell's integrity.
⏱️ 10 min
- 4
To the scooped potato flesh, add the cottage cheese, 1 cup of grated cheddar cheese, and 1/4 cup of chopped fresh chives. Season with additional salt and black pepper to taste.
⏱️ 5 min
- 5
Mash and stir all the ingredients together until well combined and fluffy. Be careful not to overmix, as this can make the potatoes gummy. The mixture should still have some texture from the cottage cheese.
⏱️ 5 min
- 6
Spoon the potato filling back into the empty potato skins, mounding it slightly on top. Arrange the filled potato halves on a baking sheet. Sprinkle the remaining 1/2 cup of grated cheddar cheese over the tops of the potatoes.
⏱️ 5 min
- 7
Return the potatoes to the oven, increasing the temperature to 375°F. Bake for 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 15 min•🌡️ 375
- 8
Remove from the oven. Garnish with the remaining 1 tablespoon of fresh chopped chives before serving hot.
Kitchen Tools
Nutrition Facts (per serving)
Cottage Cheese Twice-Baked Potato
Ingredients
For the Potatoes
- 4 Yukon Gold potatoes, medium-large
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more, as needed
- 1/4 teaspoon black pepper, plus more, as needed
For the Filling
- 1 cup cottage cheese, full-fat recommended
- 1 cup cheddar cheese, grated
- 1/4 cup fresh chives, finely chopped
For Topping and Garnish
- 1/2 cup cheddar cheese, grated
- 1 tablespoon fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 325°F. Wash the Yukon Gold potatoes thoroughly, pat them dry, and prick them several times with a fork. Rub each potato with a small amount of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325 - 2
Place the seasoned potatoes directly on the oven rack or on a baking sheet. Bake for 90 minutes, or until the skins are crackly and the potatoes are very tender when squeezed.
⏱️ 90 min•🌡️ 325 - 3
Carefully remove the baked potatoes from the oven. Once cool enough to handle, cut each potato in half lengthwise. Using a spoon, scoop out the soft potato flesh into a medium bowl, leaving about a 1/4-inch border of potato inside the skin to maintain the shell's integrity.
⏱️ 10 min - 4
To the scooped potato flesh, add the cottage cheese, 1 cup of grated cheddar cheese, and 1/4 cup of chopped fresh chives. Season with additional salt and black pepper to taste.
⏱️ 5 min - 5
Mash and stir all the ingredients together until well combined and fluffy. Be careful not to overmix, as this can make the potatoes gummy. The mixture should still have some texture from the cottage cheese.
⏱️ 5 min - 6
Spoon the potato filling back into the empty potato skins, mounding it slightly on top. Arrange the filled potato halves on a baking sheet. Sprinkle the remaining 1/2 cup of grated cheddar cheese over the tops of the potatoes.
⏱️ 5 min - 7
Return the potatoes to the oven, increasing the temperature to 375°F. Bake for 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 15 min•🌡️ 375 - 8
Remove from the oven. Garnish with the remaining 1 tablespoon of fresh chopped chives before serving hot.