Canyon Ranch Stuffed Spuds
2 small baking potatoes (8 oz. each), baked for 50 minutes 400 F
1 medium onion, finely chopped
1/4 cup buttermilk
1/2 cup low-fat cottage cheese
3 Tbsp. freshly grated Parmesan cheese
2 Tbsp. chopped chives or scallion tops
Cut a thin slice from the top of each potato. Remove the pulp from the potatoes, being careful not to tear the shells. Place the potato pulp in a mixing bowl and mash. Cover and set aside. Keep the shells warm.
Cook the onion in a medium skillet, covered, over very low heat until soft. Stir occasionally and ad a little water if necessary to prevent scorching.
Add the mashed potatoes, buttermilk, cottage cheese and Parmesan. Mix well. Heat through.
Stuff the potato mixture back into the warm shells. The mixture will be heaped way over the top.
To serve, sprinkle the top of each stuffed spud with one tablespoon of chopped chives or scallion tops.
If you have prepared the potatoes in advance, reheat them in a 350 F oven for about 15 minutes, or until hot, before adding the chopped chives and scallions.
Makes 2 servings.