Baked Potato with Herbed Cottage Cheese

Ingredients:

  • 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)

Directions:

  1. Combine and blend cottage cheese, yogurt and lemon juice.
  2. Fold in onions and dill.
  3. Cover and refrigerate until time of service.
  4. Serve each baked Idaho Potato with 2 oz. of topping (1/4 cup ladle)
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Yield: 100 servings
Calories: 128.1
Sodium: 18 mg
Fat: 1.3 g
Protein: 3.5 g
Cholesterol: 0

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