Recipes:
## Italian Stuffed Potatoes
### INGREDIENTS
4 russet potatoes
½ cup cottage cheese
2 tablespoons butter
1 teaspoon salt
1 cup marinara sauce
4 tablespoons shredded mozzarella cheese
4 tablespoons shredded Parmesan cheese
**SERVES 4**
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### Make Ahead
These potatoes are a super make-ahead buffet dish. Prepare up to the baking stage 24 hours ahead. Refrigerate until ready to use.
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### VARIATION
Turn these potatoes into a Mexican treat. Substitute salsa for the marinara sauce and use Cheddar cheese instead of the Italian cheeses.
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### 1
Cook potatoes in a microwave oven on HIGH for 15 minutes, turning after 8 minutes.
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### 2
Preheat oven to 400°F. Slice off top quarter of each potato. Scoop out flesh into a medium bowl, leaving a ½-inch shell.
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### 3
Add cottage cheese, butter and salt to bowl; mix well. Spoon potato mixture into shells.
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### 4
Top each stuffed potato with some marinara sauce, mozzarella and Parmesan. Place potatoes on a baking sheet. Bake until heated through and cheese is melted, about 10 minutes.
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### Make It Quicker
• For a quick and simple way to scoop out the potato flesh, use a melon baller.
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