Cottage cheese loaded baked potatoes
Cottage cheese-loaded baked potatoes: flavorful oven-baked potatoes. The filling of ham, herbs, and cottage cheese is skinny yet full of taste. A great side dish.
Ingredients
- 4 slices deli ham
- 4 sprigs chives
- 4 sprigs Fresh Parsley
- ⅔ cups Cottage cheese
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 large potatoes floury, biological
Ingredients you need per step are listed below the step in Italic
Instructions
Preparing filling
- Cut the ham into small strips.4 slices deli ham
- Chop the herbs finely.4 sprigs chives, 4 sprigs Fresh Parsley
- Mix the cottage cheese with ham and herbs.⅔ cups Cottage cheese
- Taste and season with salt and pepper.¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Store in the refrigerator until use.
Loaded baked potatoes
- Preheat the oven to 390 ℉.
- Scrub the potatoes thoroughly.4 large potatoes
- Prick them a few times with a fork and place them on the baking sheet in the oven.
- Bake them in about 1 hour.
- When the potatoes are baked remove them from the oven.
- Slice into the upper side a V-shaped notch.
- Spoon the herbed cottage cheese in the notch. Serve immediately!
NOTES
1. Can I prep any part ahead? Yes. Mix the filling and keep it covered in the refrigerator for up to 1 day. Bake the potatoes fresh for the best texture.
2. My cottage cheese filling looks a bit loose. What should I do? Let it sit in the refrigerator for 10 to 15 minutes before filling the potatoes. That helps it firm up slightly.
3. Can I use smaller potatoes? Yes, but reduce the baking time. Smaller potatoes also have less room for filling.
4. How do I stop the potatoes from bursting in the oven? Prick them a few times with a fork before baking, so steam can escape.
5. Storage
- Fridge: Store leftover baked potatoes and filling separately, if possible. Keep them covered in the refrigerator for up to 2 days.
- Reheating: Reheat the potatoes in the oven or microwave. Spoon on the filling just before serving.
- Make-ahead: Mix the filling up to 1 day ahead and keep it chilled. Bake the potatoes fresh for the best result.
Nutrition
Calories: 388kcal | Carbohydrates: 66g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 614mg | Fiber: 8g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 75mg | Iron: 3mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
