Bake a large (6-8 ounce) Yukon gold potato directly on the rack at 325F for 90 minutes.
Split the baked potato open and stuff with cottage cheese, shredded cheddar, chives, black pepper, and salt to taste.
Return the stuffed potato to a 375F oven until the cheese is melted and browned in spots, 20-25 minutes.
Broil if you want a crispier top.
