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 them in several places with a fork, and arrange in a baking dish. Bake for 1 hour, or until tender when pierced with a knife. Set aside to cool slightly. Meanwhile, combine green onions and oil in a 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 a bowl. Stir in cottage cheese, milk, slat, and pepper. Stir in cheese. Spoon mixture back into potato skins. Arrange in a 9x13-inch baking dish. Sprinkle tops with paprika. Bake for 20-30 minutes, or until potatoes are heated through and cheese is melted.