Cottage Cheese Twice-Baked Potato
Cottage Cheese Twice-Baked Potato
Ingredients
- 4 Yukon Gold potatoes, medium
- 1 cup cottage cheese, full-fat recommended
- 1 cup cheddar cheese, shredded
- 1/4 cup chives, fresh, chopped, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 325°F. Wash the Yukon Gold potatoes thoroughly and pat them dry. Pierce each potato several times with a fork.
⏱️ 5 min•🌡️ 325
- 2
Lightly rub each potato with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack or on a baking sheet.
⏱️ 5 min
- 3
Bake the potatoes for 90 minutes, or until they are very tender when squeezed and have a crackly skin. The longer baking time at a lower temperature ensures a super fluffy interior.
⏱️ 90 min•🌡️ 325
- 4
Carefully remove the potatoes from the oven and let them cool slightly for about 5-10 minutes, until they are cool enough to handle.
⏱️ 10 min
- 5
Once cooled, cut each potato lengthwise down the middle, being careful not to cut all the way through the bottom skin. Using a spoon, scoop out the fluffy potato flesh into a medium bowl, leaving a thin border of potato attached to the skin to maintain its structure.
⏱️ 10 min
- 6
To the scooped potato flesh, add the cottage cheese, shredded cheddar cheese, 1/4 cup chopped chives, and freshly ground black pepper. Gently mash and stir the mixture until it is well combined and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 7
Spoon the potato filling back into the potato skins, mounding it slightly. You can use the back of a spoon to create a nice texture on top.
⏱️ 5 min
- 8
Return the filled potatoes to the oven (or an air fryer set to 375°F) and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
⏱️ 20 min•🌡️ 325
- 9
Remove from the oven, garnish with additional fresh chopped chives, and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Cottage Cheese Twice-Baked Potato
Ingredients
- 4 Yukon Gold potatoes, medium
- 1 cup cottage cheese, full-fat recommended
- 1 cup cheddar cheese, shredded
- 1/4 cup chives, fresh, chopped, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Preheat your oven to 325°F. Wash the Yukon Gold potatoes thoroughly and pat them dry. Pierce each potato several times with a fork.
⏱️ 5 min•🌡️ 325 - 2
Lightly rub each potato with olive oil and sprinkle with salt. Place the potatoes directly on the oven rack or on a baking sheet.
⏱️ 5 min - 3
Bake the potatoes for 90 minutes, or until they are very tender when squeezed and have a crackly skin. The longer baking time at a lower temperature ensures a super fluffy interior.
⏱️ 90 min•🌡️ 325 - 4
Carefully remove the potatoes from the oven and let them cool slightly for about 5-10 minutes, until they are cool enough to handle.
⏱️ 10 min - 5
Once cooled, cut each potato lengthwise down the middle, being careful not to cut all the way through the bottom skin. Using a spoon, scoop out the fluffy potato flesh into a medium bowl, leaving a thin border of potato attached to the skin to maintain its structure.
⏱️ 10 min - 6
To the scooped potato flesh, add the cottage cheese, shredded cheddar cheese, 1/4 cup chopped chives, and freshly ground black pepper. Gently mash and stir the mixture until it is well combined and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 7
Spoon the potato filling back into the potato skins, mounding it slightly. You can use the back of a spoon to create a nice texture on top.
⏱️ 5 min - 8
Return the filled potatoes to the oven (or an air fryer set to 375°F) and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
⏱️ 20 min•🌡️ 325 - 9
Remove from the oven, garnish with additional fresh chopped chives, and serve immediately.