4 large russet potatoes

Topping:

1 (16 oz.) low-fat cottage cheese

2 tbsp. safflower or light mayonnaise

1/2 tsp. salt

1/4 tsp. black pepper

2 or 3 to medium cloves garlic, finely minced

1 1/2 tbsp. green onion, finely minced

1 tsp. fresh parsley, minced or dried parsley flakes

In medium bowl, mix all the ingredients together, then refrigerate.

While the topping in chilling, pierce potatoes with a fork and microwave. Once potatoes are done, slice the top of the potato; scoop a spoonful of mixture on top of potato. Serve.