6 lg. baking potatoes
1/2 c. or more low-fat cottage cheese
Garlic to taste
4 green onions, minced
Paprika
2 tbsp. Parmesan cheese

Wash and dry the potatoes. Prick the skins. Bake at 425 degrees for 1 hour or until done.

Cut a slice from the top of each potato and scoop out the pulp. In a blender, whip the cottage cheese until creamy. Mash the potato pulp and blend enough of the whipped cottage cheese to make light and fluffy. Stir in green onions. Spoon the mixture back into the shells, mounding it slightly. Place stuffed potatoes on a baking sheet; dust top with Parmesan cheese and paprika and return to the oven until browned.