Low-Fat Stuffed Potatoes

6 lg. baking potatoes
Low-fat cottage cheese
1 T. light mayonnaise
1 egg
1 packet Hidden Valley Ranch dressing mix

Bake potatoes until tender. While hot, cut in 1/2 lengthwise and scoop potato into bowl, saving potato shells. Add remaining ingredients to potato mixture and whip, using electric mixer, until smooth. Spoon back into the shells. Sprinkle with paprika, if desired. Potatoes can be frozen at this point for later use, or heated at 350° for 30 minutes.

Denise Karley