Baked Potatoes with Greens and Cheese

Preheat the oven to 450. With the tip of a knife, pierce the potatoes four times each (this keeps them from exploding). Rub the potatoes all over with olive oil, and sprinkle all the sides with salt and pepper. Put the potatoes in the oven, directly on the grates, and bake them for an hour, or until the outsides are browned and a knife inserted into the potatoes slides in easily.

Heat about two tablespoons of olive oil in a skillet over medium-low heat. Add the smashed garlic, and sauté for 1 minute. Add the greens, and season them with salt and pepper. Cook the greens for a few minutes, just until they are wilted.

Slice the potatoes open down their middles, and squeeze either end to fluff them out. Season the insides with salt and pepper. Spoon the cottage cheese and parmesan evenly into the potatoes, and top them with the greens.