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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 6 |
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In '1,000 Lowfat Recipies' by Terry Blonder Golson; per serving, 216 calories, 5 g fat Ingredients:
6 medium russet potatoes, baked (about 2-2 1/2 lb) |
1 cup lowfat sharp cheddar cheese, shredded |
1 cup low-fat sour cream |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1/4 cup minced fresh chives or 1/4 cup scallion |
paprika, for garnish |
Directions:
1. Use a serrated knife to cut about 1/4 inch off the top of each baked potato (on the long side).
2. Scoop out the pulp, leaving a thick wall intact.
3. Put the pulp in a bowl and mash it with the cheese, sour cream, salt, and pepper.
4. Stir in the chives; stuff the potato skins with this mixture.
5. Use all the stuffing, mounding up the extra on top of each potato.
6. Preheat oven to 425°; place the potatoes on a baking sheet, dust with the paprika and cook for 15 minutes, until heated through.
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