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

Cut hot potatoes in half lengthwise. Scoop out potatoes, leaving skins intact for restuffing. Beat potatoes with cheese, milk and onion. Spoon mixture back into skins. Sprinkle with paprika and black pepper. Bake 10 minutes or until just golden.