Stuffed Potatoes

Ingredients:

• 4 large potatoes, approx 2 1/2 pounds
• 1 (8oz) container cream-style cottage cheese
• 1 (8oz) container sour cream
• 2 tablespoons parmesan cheese, shredded
• 2 tablespoons freeze-dried chives
• 1/2 teaspoon salt
• 1 1/2 cups (6oz) cheddar cheese, shredded & divided
• paprika (optional)

Instructions:

Pierce the potatoes with a fork and place on a baking sheet. Bake at 350° for 80 minutes or until done. Cut the potatoes in half lengthwise and scoop out the pulp, leaving a 1/4-inch thick shell. Mash the pulp in a large bowl, then stir in the cottage cheese, sour cream, parmesan cheese, chives, salt, and 1 cup of cheddar cheese, blending well. Spoon into the potato shells and place on a baking sheet. Bake at 350° for 15 to 20 minutes, then top with the remaining 1/2 cup of cheddar cheese. Bake for an additional 10 minutes and sprinkle with paprika.