Yield: 6 servings
|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