Preheat oven to 400°F. Prick the potatoes with a fork a couple of times. Bake in the preheated oven for 1 hour.
When cool enough to handle, slice the potato in half.
Scoop insides of the potatoes out and transfer into a bowl. Make sure to leave a ¼ inch border around the potato skin. Set potato skins aside.
Mash the scooped-out potato with a potato masher or a fork. Stir in cottage cheese, ½ cup cheddar cheese, green onion, garlic powder, paprika, and salt. Taste and add any seasoning if needed.
Put mixture back into potato shells, and top with remaining ½ cup of cheddar.
Bake for 10-15 minutes until heated through and cheese is bubbly and lightly browned.
Sprinkle with optional toppings if using. Enjoy!
Notes
*A medium potato is about 6 ounces.*Great way to use up leftover baked potatoes. Skip step one if you're using already baked potatoes.* To freeze:
Prepare as directed but stop before covering the stuffed potato skins with cheese.
If possible, wrap each potato half individually in parchment, freezer paper, waxed paper, or foil.
Put in an airtight bag or container, and freeze for up to 6 weeks.
When ready to bake, unwrap, sprinkle with cheese, and bake for 30 minutes until warmed through.