Creamy Carrot Potato Boats |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I got this from Better Homes & Gardens Diabetic Cookbook. For a free garnish, chop the tops of the green onions and sprinkle over the potato boats before servng. Ingredients:
4 small baking potatoes |
1 cup cooked sliced carrot (or diced-may use an 8 oz. can instead of fresh) |
4 ounces reduced calorie cream cheese |
1 -2 tablespoon skim milk |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons chopped green onions |
Directions:
1. Bake potatoes in a 375*F. oven about 45 minutes or until tender. Cool slightly.
2. Cut the potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
3. In a small mixing bowl, combine potato pulp, carrots, cream cheese, 1 tbls. of the milk, and salt and pepper. Beat till smooth, adding more milk if necessary. Stir in green onions.
4. Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375*F. for 15-18 minutes, or until heated through.
5. Makes 8 servings.
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