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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (10-ounce) baking potatoes |
1 cup canned no-salt-added chicken broth, undiluted |
1 cup finely chopped onion |
1 teaspoon minced garlic |
1 cup nonfat sour cream alternative |
1/2 cup evaporated skimmed milk |
1/2 teaspoon freshly ground pepper |
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese |
1/4 cup plus 1 tablespoon grated parmesan cheese, divided |
2 tablespoons fine, dry breadcrumbs |
1/2 teaspoon paprika |
1/4 teaspoon minced garlic |
1 teaspoon reduced-calorie margarine, melted |
Directions:
1. Wash potatoes; bake at 400° for 1 hour or until done. Let cool to touch. Cut a 1-inch lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp in a large bowl, and set aside.
2. Combine broth, onion, and garlic in a small saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, until all liquid is evaporated.
3. Combine potato pulp, onion mixture, sour cream, milk, and pepper; stir well. Stir in Cheddar cheese and 1/4 cup Parmesan cheese. Spoon potato mixture evenly into shells.
4. Combine remaining 1 tablespoon Parmesan cheese, breadcrumbs, and remaining ingredients; stir well. Sprinkle potatoes evenly with breadcrumb mixture and bake, uncovered, at 375° for 20 minutes or until thoroughly heated.
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