Canyon Ranch Stuft Spuds

Directions

1. Bake potatoes for 50 min at 400 degrees. Cut a thin slice from the top of each potato. Remove the pulp from the potatoes, being careful not to tear the shells. Place the potato pulp in a mixing bowl and mash. Cover and set aside. Keep the shells hot.
2. Cook the onion in a medium skillet, covered, over very low heat till soft, stirring occasionally and adding a little water if necessary to prevent scorching. Add in the mashed potatoes, buttermilk, cottage cheese, and Parmesan and mix well. Heat through.
3. Stuff the potato mix back into the hot shells. The mix will be heaped way over the top.
4. To serve, sprinkle the top of each stuft spud with 1 Tbsp. of minced chives or possibly scallion tops. If you have prepared the potatoes in advance, reheat them in a 350 degree oven for about 15 min, or possibly till warm, before adding the minced chives or possibly scallions.
5. This recipe yields 2 servings.