4 red potatoes, baked
1 c. lowfat cottage cheese
1/2 c. lowfat milk
1 tbsp. minced onion
Freshly ground black pepper
Paprika
Dried parsley flakes

Cut hot potatoes in half lengthwise. Scoop out potatoes, leaving skins intact. With wire whisk, beat potatoes with cottage cheese, milk and onion. Spoon mixture back into skins. Sprinkle with pepper, parsley and paprika. Bake 10 minutes or until just golden. Serves 8.