6 Red River Valley potatoes
1 c. cream-style cottage cheese
1/4 c. plain yogurt
2 tsp. onion, grated
1 1/2 tsp. prepared horseradish
1/2 tsp. seasoned salt (opt.)
Bake potatoes in oven at 375°, approximately 1 hour. Blend together cottage cheese, yogurt, onion, horseradish and salt. Refrigerate at least 1 hour. Top each potato with cottage cheese mixture and chives. Makes 6 servings.