4 medium baking potatoes
3/4 C lowfat (1%) cottage cheese
1/4 C lowfat (1%) milk
2 T. soft margarine
1 tsp. dill weed
3/4 tsp. herb seasoning
4-6 drops hot pepper sauce
2 tsp. Parmesan cheese, grated

Prick potatoes with fork. Bake at 425 °F for 60 minutes or until fork is easily inserted. Cut potatoes in half lengthwise. Carefully scoop out potato, leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl. By hand, mix in remaining ingredients, except Parmesan cheese. Spoon mixture into potato shells. Sprinkle each top with 1/4 tsp. Parmesan cheese. Place on baking sheet and return to oven. Bake for 15–20 minutes or until
tops are golden brown.

Yield: 8 servings
Serving size: 1/2 potato
Total fat: 3g
Total fiber: 2g