4baking potatoes, scrubbed
3/4cup low-fat cottage cheese
1/4cup 2% milk
2tablespoons butter or margarine
1teaspoon crushed dried dill weed
3/4teaspoon italian seasoning
1/8teaspoon hot pepper sauce
2teaspoons grated Parmesan cheese


Preheat oven to 425F. Prick potatoes with a fork; bake for 60 minutes or until tender. Cut potatoes in half lengthwise. Carefully scoop out pulp, reserve skins. Mash the pulp in a large bowl; stir in cottage cheese, milk, butter, dill weed, Italian seasoning and hot pepper sauce. Spoon the mixture back into the potato shells. Sprinkle the tops with grated parmesan cheese. Place on a baking sheet and return to the oven. Bake 15 to 20 minutes, or until the tops are golden brown. Serve hot. Servings: 8