4 med. potatoes, baked
1 c. low-fat cottage cheese
1/2 c. low-fat milk
1 tbsp. onion, minced
Freshly ground black pepper
Dried parsley flakes
Paprika

Cut hot potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing. With wire whisk, beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins. Sprinkle with paprika, parsley flakes, and pepper. Bake 10 minutes or until just golden.