4 large russet potatoes
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.