3 tbsp. chopped sweet red peppers
1 tbsp. chopped chives or green onions
4 (8-10 oz. each) baked Washington Russet potatoes
1 c. low-fat cottage cheese
1/4 tsp. seasoned pepper

Process cottage cheese in food processor or blender until curds are very fine and smooth. Add red peppers, chives, and pepper; mix well. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center. Spoon about 1/4 cup mixture on each potato. Makes 4 servings.