Source: dLife

These cottage cheese-filled potato skins are a great alternative to traditional chips and dip.

Servings

6 Potatoes, red, with skin, baked, medium, 2 1/4" to 3 1/4" (about 1 1/4 pounds)
1 canola cooking spray
0.5 tsp garlic powder
0.5 tsp chili powder
0.5 tsp ground cumin
0.12 tsp black pepper
8 oz fat free cottage cheese , undrained
0.5 tsp lime peel zest
1.5 tsp fresh lime juice
1 tsp chives, freeze dried
0.25 tsp chili powder
4 large black olives, canned (24 slices)

1 Preheat the oven to 450 degrees F.
2 Cut each potato in half, and scoop out the center, leaving about 1/4 inch of potato on the inside of each skin.
3 Cut the skins into quarters and lightly spray the insides of the skins with vegetable oil spray.
4 Combine the garlic powder, 1/2 teaspoon chili powder, cumin, and pepper in a small bowl, and sprinkle the mixture evenly on the insides of the potatoes.
5 On a baking sheet, place the skins with skin side down, and bake for 15 to 20 minutes, or until lightly browned.
6 Meanwhile, in a food processor or blender, process the cottage cheese, lime zest, lime juice, chives, and 1/4 tsp chili powder until smooth.
7 Spoon about 1 teaspoon of the cottage cheese mixture onto each potato skin and top with an olive slice.

A great complement to fall football.