1/3 cup 1% cottage cheese 1/8 tsp dried chives 2 tsp lemon juice 1/4 tsp Dijon mustard 1/8 tso dried dill weed 2 large potatoes 1/3 cup canned shrimp salt and pepper to taste
In small bowl or container, combine cottage cheese, chives, lemon juice, mustard, and dill. Cover well if toting for lunch. Scrub potato, pierce with fork. Microcook on high 6-8 minutes or until tender. Wrap or cover and let stand 5 minutes. Open top of potatoes. Spoon cottage cheese mixture. Top with seafood, season with salt and pepper to taste.