|TWICE BAKED POTATOES||A: A||AB: OK||B: OK|| O: A
|A: A||AB: N ||B: N
||B: HB ||O: A
||A: A||AB: A ||B: N ||O: N
||A: N||AB: N
N ||O: N
next, take a spoon and carefully scoop out the potato innards into a large bowl. (You may want to use an oven mitt as the potato is usually quite hot.) Be careful not to damage the potato skin.
When you've done this right, you've got an empty potato skin "bowl" and a "top" to fill.
In the bowl, mixe the potato, the cottage cheese and a little butter or ghee. We will usually need 1 large tub (16 oz) for 4 large potatoes. Mix until well blended but not smooth.
Then scoop the potato/cheese mixture back into the potato skins and tops and put them on a cookie sheet (on foil) and bake them for about 15-20 minutes until a bit golden on top.
(Some might like to put a small amount of butter or ghee on top before baking again.)
I find that these are really good for lunches. I'll pull them out and let them cool a bit then I'll put them in a freezer bag and freeze them. By lunch time, they've thawed enough that they are ready to nuke.
Copyright 2000 by ER4YT Recipe Project