Name: Baked yogurt and cottage cheese potatoes
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, scrubbed; 4 olive oil cooking sprays; 1 tsp salt; 3/4 cup 2% cottage cheese; 1/2 cup nonfat Greek yogurt; 1 large egg; 1/4 tsp garlic powder; 1 tbsp lemon juice; 1/2 tsp black pepper; 1 1/2 tbsp fresh chives, chopped

Instructions

Prep 15 min · Cook 1 hr

Preheat the oven to 400°F. Prick the potato several times with a fork. Mist with cooking spray and sprinkle with a pinch of salt. Place in a small oven-safe dish and bake for 40 to 45 minutes until the center is tender when pierced with a knife.
While the potato bakes, combine the cottage cheese, Greek yogurt, garlic powder, and lemon juice in a small bowl. Stir in about half the salt and half the black pepper.
Once the potato is tender, slice it open lengthwise. Scoop out about half of the potato flesh and mash it into the cottage cheese mixture. Spoon this mixture back into and around the potato in the dish, mounding it up with a deep well in the center. Bake for 5 minutes to warm the filling.
Carefully crack the egg into the well. Sprinkle the egg with a pinch of salt and the remaining black pepper. Return to the oven and bake for 10 to 14 minutes until the white is opaque and set but the yolk is still soft. Done when whites set and yolk still soft.
Remove from the oven and top with the chopped chives.

Nutrition

Ingredients

Instructions

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