Stuffed baked potatoes

Yield: 6 servings

Measure Ingredient
6 larges Baking potatoes
1 cup Nonfat plain yogurt
4 tablespoons Blue cheese, crumbled
4 Green onions, minced
Paprika for garnish

Preheat the oven to 425. Wash and dry the potaotes, then pierce a few times with a fork. Place on an oven reck and bake for 45 to 60 minutes, or until very soft. Remove from the oven; preheat the broiler. Let potatoes cool slightly, then cut a wedge equal to a third of the potato from the top of each, being carful not to break the skin of the rest of the potato. Remove enough of the interior to leave a ½ inch thickness of potato inside the skin, and mash in a bowl with yogurt, blue cheese, and green onions. Spoon back into potato shells, mounding over the top. Sprinkle each with paprika.

Broil for 5 minutes or until lightly browned.

You can add chopped cooked vegetables to the yogurt/cheese to make a more filling dish.

265 cal, 2g fat, 5mg chol per serving

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