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

Cut hot potatoes in half, lengthwise. Scoop out potato, leaving skins intact, for restuffing. Beat potatoes with cottage cheese, milk, and onion. Spoon mixture back into skins. Sprinkle with paprika, parsley flakes and black pepper. Bake 10 minutes at 375 degrees or until just golden. Makes 8 servings.