1/2 c. lowfat cottage cheese
2 tbsp. brandy
2 tbsp. sherry
1 garlic clove, minced
1/3 c. skim milk
2 tbsp. grated Parmesan cheese
1 tsp. Dijon mustard
1 tsp. paprika
2 lg. baking potatoes, baked
2 tbsp. green onion slices
1 (6 oz.) can crabmeat, drained
1 c. shredded low-moisture, part-skim Mozzarella

Combine brandy, sherry and garlic in small saucepan and bring to a boil. Remove from heat. Stir in milk, Parmesan cheese, mustard and paprika. Cut potatoes in half lengthwise and scoop out centers (leave 1/2 inch shell). Mash potatoes with brandy mixture. Add cottage cheese, crabmeat, green onion and half of Mozzarella; mix lightly. Spoon into shells and top with rest of Mozzarella. Bake for 30 minutes at 400 degrees.