Baked Potato with Herbed Cottage Cheese
- 1 gal. plus 1 qt. lowfat cottage cheese (8 lbs.)
- 1 1/2 qt. plain lowfat yogurt (3 lbs.)
- 1/2 cup lemon juice
- 1 qt. green onions, chopped (6 oz.)
- 3/4 cup dill weed
- 100 Idaho® potatoes (80 count)
- Combine and blend cottage cheese, yogurt and lemon juice.
- Fold in onions and dill.
- Cover and refrigerate until time of service.
- Serve each baked Idaho Potato with 2 oz. of topping (1/4 cup ladle)