Herbed Twice-Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Light cream cheese, garlic and butter make these potatoes irresistible. Replace the basil with parsley if you'd like. -Ruth Andrewson of Peck, Idaho Ingredients:
2 medium baking potatoes |
1-1/2 ounces reduced-fat cream cheese, cubed |
1 tablespoon minced chives |
1/4 teaspoon salt |
1/4 teaspoon dried basil |
dash cayenne pepper |
3 tablespoons fat-free milk |
3 teaspoons butter, melted, divided |
dash garlic powder |
dash paprika |
Directions:
1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half lengthwise. Scoop out pulp, leaving thin shells.
2. In a large bowl, mash pulp with cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika.
3. Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through. Yield: 4 servings.
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