Yield: 4 servings Calories: 169 Sodium: 155 mg Fiber: 4 g Protein: 8 g Cholesterol: 3 mg
4 large Idaho Potatoes, baked
1/2 cup low-fat cottage cheese
1 tbsp. reduced calorie ranch salad dressing
1 tbsp. bacon bits, or 1 tbsp. chopped fresh parsley
In a small bowl, combine cottage cheese and ranch dressing; stir until well blended.
Cut baked potatoes in half length-wise, cutting almost to the base of the potato. Mash slightly with fork, leaving in skins. Spoon cottage cheese mixture into potatoes, dividing evenly. Sprinkle with bacon bits