4 Servings

4 lg. baking potatoes
Safflower oil for rubbing potatoes
1 cup low fat cottage cheese
1/2 cup plain low fat yogurt
1 lg. celery rib, finely diced
3 medium scallions, chopped
1 tbsp. apple cider vinegar
Dash of cayenne pepper
1 lb. broccoli, trimmed of stalk and cut into small florets (1 cup)
1/4 lb. part skim mozzarella cheese, cut into 8 thin slices
Salt and freshly ground black pepper

  1. Preheat oven to 375. Rub the potatoes with the safflower oil and bake for 60 to 70 minutes, until tender. Meanwhile, in a medium bowl, stir together the cottage cheese, yogurt, celery, scallions, vinegar and cayenne. Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/2 inch potato shell. Stir the scooped-out potato into the cottage cheese mixture. Arrange the potato shells in a medium rectangular baking dish. Stuff with the potato-cheese filling. Top with the broccoli florets and cover with the sliced mozzarella. Bake for about 15 minutes, until the potatoes are heated through and the cheese is golden brown. Season to taste with salt and pepper and serve hot.