- 4 large Idaho Potatoes, baked
- 1/2 cup low-fat cottage cheese
- 1 tbsp. reduced calorie ranch salad dressing
- 1 tbsp. bacon bits, or 1 tbsp. chopped fresh parsley
- In a small bowl, combine cottage cheese and ranch dressing; stir until well blended.
- Cut baked potatoes in half length-wise, cutting almost to the base of the potato. Mash slightly with fork, leaving in skins. Spoon cottage cheese mixture into potatoes, dividing evenly. Sprinkle with bacon bits