Pepper Jack Stuffed Potatoes

• 4 Medium Baking Potatoes
• ½ C Green Onions. sliced
• 1 t Canola Oil
• 1 C Low-Fat (1%) Cottage Cheese
• 2 t 1% Milk
• ½ t Salt, "lite"
• ½ t Ground Black Pepper
• 1 C Pepper Jack Cheese, grated
• Paprika to taste

Preheat oven to 375° F.

Scrub potatoes, pierce in several places with fork and arrange in baking dish. Bake for 1 hour, or until tender when pierced with knife. Set aside to cool slightly. Meanwhile, combine green onions and oil in nonstick skillet over medium-high heat; cook stirring, until tender. Transfer to bowl. Cut potatoes lengthwise in half and scoop out as much softened potato as possible, leaving skins intact. Add potato to green onion in bowl. Stir in cottage cheese, milk, slat and pepper. Stir in cheese. Spoon mixture back into potato skins. Arrange in 9x13-inch baking dish. Sprinkle tops with paprika. Bake for 20-30 minutes, or until potatoes are heated through and cheese is melted.