Protein-Packed Twice Baked Sweet Potatoes

Cottage cheese is having a moment right now – and for good reason! This humble ingredient has transformed from an old-school snack into a modern kitchen staple. You can blend it into smoothies, fold it into scrambled eggs, or spoon it straight from the tub. Its true superpower lies in versatility: it adds creamy richness while boosting calcium and protein in any dish.

One of the coziest ways to enjoy it this season? Twice Baked Sweet Potatoes. This recipe makes a hearty, protein-packed side dish perfect for chilly fall nights. The natural sweetness of the potato pairs beautifully with the creamy tang of cottage cheese, creating a dish that’s comforting, nourishing, and satisfying.

INGREDIENTS:

4 small, sweet potatoes

1 Tbsp olive oil

One small onion, diced (approximately 1/2 cup)

2 cloves of garlic, minced

Salt and pepper, to taste

1 cup plain cottage cheese

Preheat oven to 400 F. Pierce the skin of the potatoes several times. Place potatoes on a sheet pan and bake for one hour until tender. Let the potatoes stand until cool enough to handle.

Using a medium size pan, heat olive oil over medium heat. Add the onion and garlic and cook for 5 minutes or until the onion is soft, sprinkle with salt and pepper. Add the onion mixture and cottage cheese to a food processor and blend until smooth.

Carefully slice off the top 1/3 of the potato lengthwise. Scoop the flesh of the potato into the food processer, leaving the skin, be careful not to tear.  Pulse the cottage cheese and potato mixture several times until well blended.  Spoon the mixture back into the potatoes and place potatoes back onto the sheet pan and bake for 10 more minutes until heated through.