Garden Baked Potatoes

  • Yield: 8 servings


4 baking potatoes, scrubbed
1/2cup finely chopped onion
2tablespoons buttermilk or skim milk
1/2cup nonfat cottage cheese
2cups broccoli florets, roughly chopped
2cups yellow squash
1/2cup water
1/3cup chopped green onion stems (green parts)
1/4cup shredded part-skim mozzarella cheese


  1. Preheat oven to 400F.
  2. Pierce potatoes with a fork and bake 1 hour, or until soft.  Set aside until cool enough to handle. Lower oven temperature to 350F. Cut potatoes in half lengthwise and scoop out the flesh into a bowl, being careful not to rip potato shells. Set aside.
  3. In a small pan coated with nonstick cooking spray, saute onion until tender, about 5 minutes.
  4. In a mixing bowl, combine sauteed onion, potato pulp, buttermilk and cottage cheese, mixing well. Stuff each potato shell with the mixture.
  5. In a microwaveproof dish, microwave broccoli florets and squash in a small amount of water about 7 minutes, until vegetables are tender; drain. Top potatoes evenly with cooked vegetables, green onion stems and mozzarella cheese. Place potatoes on a baking sheet and bake 15 minutes, or until cheese is melted.

Nutritional Info *per serving

  • Calories 156
  • Fat 1.4g
  • Saturated Fat .8g
  • Cholesterol 5mg
  • Sodium 96mg