On Thu, 25 Apr 2013 08:58:31 -0600, Janet Bostwick
> wrote:

> 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.

Stuffed it a bunch of toppings on a baked potato. Twice baked, you
take the insides out of the potato, add stuff to it and bake it again.
I like mine simple, because it's a side dish at my house (half of a
smallish potato per person). I don't make a meal of it - so I prepare
the insides like mashed potato on the dry side (using milk/cream not
sour cream) with some cheese and just a sprinkle of the green part of
a scallion) - then bake it again. It puffs up very nicely. Here are
some examples although they are all much fussier than what I make.
<http://www.simplyrecipes.com/recipes/twice_baked_potatoes/>
<http://www.tumblr.com/tagged/twice%20baked%20potatoes>
<http://www.post-gazette.com/stories/life/food/time-is-right-to-bring-back-twice-baked-potatoes-671656/>

--
Food is an important part of a balanced diet.