Comfort food at its very best...
2 medium Idaho potatoes
1 small onion, diced
4 baby bella mushrooms, diced
1 clove garlic, minced
1 small head of broccoli, chopped
1 small ear of corn, boiled and corn cut off
1/2 C grated cheddar cheese
1 C cottage cheese
1/2 tsp sea salt
1/4 tsp black pepper
handful fresh parsley, chopped
dollop of sour cream
Prick potatoes all over with a fork and either bake in the oven or microwave on the baked potato setting until tender. Meanwhile, spray a non-stick pan with a bit of cooking spray and saute onions, mushrooms, and garlic until onions are translucent, about 5 minutes over medium heat. Add broccoli and corn and continue to saute, stirring frequently, until broccoli is tender. Add in cheddar and cottage cheese and mix well until cheeses melt, about one minute. Remove from heat and add salt, pepper, and chopped parsley.
Slice open potatoes, use fork to fluff the centers, and smother with the veggie/cheese mixture. Top each with a dollop of sour cream and some minced scallions. Serves 2.
(If you use non-fat cottage cheese and sour cream, and low-fat cheddar, I promise you won't taste the difference AND the dish becomes surprisingly good for you!!)