Light twice-baked potatoes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Baking potatoes |
| ½ | cup | No-fat sour cream |
| ½ | cup | Light butter -- softened |
| ½ | cup | Fresh chives -- chopped |
| Salt and pepper -- to taste | ||
| SEE NOTE | ||
| Chopped fresh chives -- | ||
| Optional | ||
| Paprika -- optional | ||
Directions
Heat oven to 400 degrees. Prick potatoes with fork to allow steam to escape. Bake for 60 to 75 minutes or until fork tender. Reduce oven temperature to 375 degrees. Cut potatoes in half lengthwise; let cool about 15 minutes. Using spoon, scoop out inside of potatoes, leaving a shell; set aside shells. In a large mixer bowl, combine potatoes, sour cream, butter, 1 T chives, salt and pepper (if desired). Beat at medium speed until smooth (1 to 2 minutes). Fill shells with potato mixture. Place on coo kie sheet. Bake for 15 to 20 minutes or until heated through. Sprinkle with chopped chives and paprika if desired.
NUTRITIONAL INFO: (with ½ t salt & ⅛ t pepper added) 150 calories; 27 g carbo; 3 g fat; 10 mg cholestrol; 190 mg sodium.
Recipe By :
From: Jean Cash Date: 06-08-95 (159) Fido: Cooking