Baked Potato with Herbed Cottage Cheese | Idaho Potato Commission
Combine and blend cottage cheese, yogurt and lemon juice. Fold in onions and dill. Cover and refrigerate until time of service. Serve each baked Idaho Potato with 2 oz. of topping (1/4 cup ladle)
Ingredients
- 1 gal. plus 1 qt. lowfat cottage cheese (8 lbs.)
- 1 1/2 qt. plain lowfat yogurt (3 lbs.)
- 1/2 cup lemon juice
- 1 qt. green onions, chopped (6 oz.)
- 3/4 cup dill weed
- 100 Idaho® potatoes (80 count)
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