On Thu, 25 Apr 2013 07:31:22 -0700, sf > wrote:

>On Thu, 25 Apr 2013 07:59:30 -0600, Janet Bostwick
> wrote:
>
>> On Wed, 24 Apr 2013 21:03:01 -0500, "Polly Esther"
>> > wrote:
>>
>> >I tried a recipe today for 'twice-baked' or 'stuffed' baked potatoes. One of
>> >the ingredients is 1/2 cup of cottage cheese for 3 potatoes. I'm really not
>> >familiar with cottage cheese; only had it served to me sort of plopped atop
>> >a pear or peach half. It's surprising how sour the recipe turned out. The
>> >cottage cheese is by Kraft and the 'use by' date is May although, of course,
>> >I don't know if it was kindly treated before purchase. Does cottage cheese
>> >have a sour taste? and what could I substitute if so? Polly
>>
>> what size potatoes? A little larger potato may make a difference. I
>> would have added a bit of butter as well to blend the flavors.
>> Janet US
>
>Cottage cheese just sounds wrong on a potato and sour cottage cheese
>sounds worse. IMO, it's probably not salted. Unsalted cottage cheese
>has an off flavor if you're not used to it, but the recipe writer
>probably used cottage cheese as a substitute for ricotta. That said,
>I don't make stuffed potatoes, only twice baked... but food network
>has lots of recipes for reference.
><http://www.foodnetwork.com/recipes-and-cooking/50-stuffed-potatoes/index.html>

what's the difference between stuffed potatoes and twice-baked?
Especially in this instance where it appears the potatoes have
seasonings and cheeses? (I would have mushed the cottage cheese
before use in this case) I think ricotta is more sour that cottage
cheese -- my opinion. Like you, I wouldn't use cottage cheese here.
In the 60s recipes like this popped up as calorie cutters, but this
recipe also has cheddar. Can't understand this one.
Janet US