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Stuffed Potatoes

Serves 6

1/3 C low-fat (1 %) cottage cheese
3 T grated Parmesan cheese
1 T lemon juice
1 T hot Chinese mustard
2 C chopped broccoli, steamed and drained
Freshly ground black pepper to taste
3 hot, freshly baked potatoes, halved

Mix cottage cheese, Parmesan cheese, lemon juice, and mustard until smooth. Stir in the broccoli and pepper. Set aside. Lightly break up the potato interiors with a fork, without breaking through the peel. Top each potato half with broccoli-cheese mixture; sprinkle with paprika. Serve hot.


  • A 10-oz package of frozen chopped broccoli can be substituted for the fresh broccoli.
  • Kale, spinach, or other greens can be substituted for the broccoli.
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