Twice-Filled Potatoes(Makes 4 Servings) - cooking recipe

Ingredients

4 large baking potatoes
1 c. nonfat cottage cheese
1/4 c. nonfat yogurt
1/4 c. finely chopped celery
1 Tbsp. finely chopped sweet red pepper
2 tsp. chopped chives
2 tsp. grainy mustard
1 tsp. horseradish
1/2 tsp. fresh or leaf thyme
2 oz. shredded part-skim-milk Mozzarella cheese

Preparation

Bake foil-wrapped potatoes in a 375\u00b0 oven for 1 hour, until they give when lightly squeezed; turn after 30 minutes.
Remove foil.
When cool enough to handle, slice top quarter off.
Scoop out inside without breaking skin; place flesh in a large bowl.
Add cottage cheese, yogurt, celery, red pepper, chives, mustard, horseradish and thyme.
Fill shells with filling.
Sprinkle with Mozzarella cheese.
Bake on cookie sheet in a 375\u00b0 oven until cheese is melted.