Remove from oven and, with a sharp knife, cut a lengthwise "lid" about 1/4 to 1/2 inch down from top of potato. Scoop pulp out of potato with a spoon and place it in a bowl. Set potato shells aside.

Mash potato pulp with a potato masher, a hand­held electric beater or a ricer. Do not use a food processor - it makes them gluey. Mash or beat in cottage cheese, Parmesan cheese and salt and pepper to taste. Fill potato shells with the mixture. Sprinkle top with paprika. Bake in 400-degree oven 15 to 20 minutes (until filling is hot through).

Yield: 4 servings.

Variation: Use 2 tablespoons butter or margarine melted in 1/4 cup milk. (or enough milk. to mash potatoes well) instead of cottage cheese, and shredded sharp Cheddar cheese or Monterey Jack cheese instead of Parmesan cheese.

Chopped green onion or chopped chives also may be added to stuffing mixture. Or spice   up the filling by adding green chiles or salsa.

Stuffed potatoes may be prepared the night before or early in day and refrigerated, covered. Remove cover and reheat at 400 degrees for 30 minutes. They also may be wrapped in foil and frozen. To serve, remove potatoes from freezer, peel foil back and heat at 400 degrees 35 to 45 minutes or until stuffing is hot through.

The potato "lid" removed from the top may be spread with a little butter or margarine and sprinkled with salt, pepper, Parmesan cheese and baked on a cookie sheet until hot to serve as a snack.