TWICE-BAKED POTATOES

INGREDIENTS
*****
4 large baking potatoes
1 cup low-fat cottage cheese
2 T. 1% milk
1 cup part-skim mozzarella cheese (grated)
3/4 cup spinach (sauted)
1/4 cup fresh parsley (chopped)
salt & pepper (to taste)

Preheat the oven to 400 degrees.
Poke a few holes in each potato with a sharp knife.
Bake the potatoes until the centers are tender when pierced with a knife (about 1 hour).
Blend the cottage cheese and milk together in a processor until smooth.
Stir in the mozzarella, spinach, parsley, salt & pepper.
Slice the potatoes lengthwise, scoop the flesh into a bowl and mash.
Stir in the cheese mixture then fill the potato shells with the filling.
Bake on a baking sheet until the tops brown (about 20 minutes).
(Serves 4).