Stuffed Baked Potatoes Recipe

Scrub potatoes well and dry them. Rub oil on skin. Bake 400° for 50 minutes or until fork enters easily. Prick skins after first 20 minutes. Split in half and scoop out pulp. Save shells. Mash pulp and add 2 T. of butter, onion, cottage cheese, salt & pepper. Beat until light and fluffy. Pile into shells, sprinkle with bread crumbs and dot remaining butter on tops. Bake at 425° about 10 mins. Serves 4. Recipe may be doubled and frozen. Guests LOVE these potatoes!