We are big potato eaters here at our home and that is partly due to my husband’s family have a small potato farm. They grow 4 different types of potatoes and are always giving us fresh potatoes at harvest time.
Today, I am sharing with all of you my mother-in-laws recipe for delicious tasting baked potatoes!
Cheesy Twice-Baked Potatoes Recipe
5 large Russet potatoes
whole milk
1/4 cup butter or margarine, softened
1/4 cup reduced-fat sour cream
1/4 cup cottage cheese
1/2 cup shredded cheddar cheese
bacon bits
2 teaspoons chopped chives
salt and pepper to taste
In a large cooking pot, boil the potatoes in water until they are fork tender. Drain away the water. Let potatoes cool until you can handle them comfortably. Scoop out the potato pulp and place into a mixing bowl, saving the potato shells. Beat butter, sour cream, cottage cheese, salt and pepper into the cooked potato mixture until well blended.
Spoon the potato mixture back into the potato shells and place them into a lightly greased baking dish. Sprinkle the shredded cheese on top along with the bacon bits and chopped chives.
Bake at 325 degrees F for 20 minutes until cheese melts. Serve immediately.
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Love potatoes. I’m going to make these over the weekend. We are potatoes lovers here too. Thanks once again for sharing another recipe.
Carol L
I’d uase the lower fat cottage cheese and 2% cheddar to cut down the fat calories. My husband loves potatoes.
Love twice baked potatoes never thought to put cottage cheese sounds good though!