Ingredients:

• 2 cups cottage cheese
• ½ cup plain lowfat yogurt 
• 1 Tablespoon lemon juice
• 1/3 cup green onions, chopped
• 1 Tablespoon dill weed
• 10 Idaho® potatoes (80 count)

Directions:

1. In a mixing bowl, combine cottage cheese, yogurt and lemon juice.
2. Fold in onions and dill.
3. Cover and refrigerate until ready to use.
4. Top each baked Idaho® Potato with 1/4 cup of herbed cottage cheese topping.

Baked Potato Instructions:

1. Pre-heat oven to 425°F. Wash and dry potatoes.
2. With a fork or sharp knife, pierce each potato 2 or 3 times.
3. Rub each potato with a little oil (just enough to lightly coat) and salt generously.
4. Place on a cookie sheet or baking pan. Bake 50 to 60 minutes or until tender when pierced with a fork.