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Hearty Stuffed Potatoes

1 review
Servings 2 Prep Time Cook Time 1 hour and 30 minutes


2 Medium Potatoes
1/2 Cup Cottage Cheese
3 Tablespoons Mayonnaise
2 Teaspoons Mustard - Dijon
1/2 cup Seasoning - Dill Weed
1/2 teaspoon Seasoning - Salt
1/8 teaspoon Seasoning - Black Pepper
1/2 Cup and 1 Teaspoon (Divided) Cheese - Cheddar
1 Eggs, hard boiled, chopped
1 (thinly sliced) Tomatoes - Roma/Plum


Bake potatoes at 375 for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with cottage cheese, mayonnaise, mustard, dill, salt and pepper. Stir in 1/2 cup cheddar cheese and egg.

Spoon into potato shells. Top with the remaining cheese. Place on a baking sheet. Bake at 375 for 25-30 minutes or until heated through. Garnish with tomato.

Rate this recipe


Delicious! I used relish instead of Dill Weed seasoning, and no Mayonnaise to reduce the unnecessary fat. The mustard really adds to it...definitely recommended!