Yield: 4 servings
|2 larges||Idaho potatoes|
|¼ cup||Fat-free sour cream|
|¼ cup||Skim milk|
|¾ cup||Lowfat cheddar cheese; shredded (sharp or mild)|
|\N \N||Salt and pepper; to taste|
|\N \N||Paprika; to garnish|
Pierce potatoes with a fork and bake at 400 until tender, about 1 hour. Cut into halves; let cool. Scoop out inside of potatoes. Mash the warm potatoes, or beat until smooth, in medium bowl, adding sour cream, milk, and ½ cup of cheese. Season to taste with salt and pepper. Spoon potato mixture into potato shells; sprinkle with remaining ¼ cup cheese and paprika. Bake at 400 until hot through, 15 to 20 minutes.
Per serving = 111 calories, 1 gm fat, 7 mg cholesterol, 160 mg sodium, 11 gm carbohydrate, 0 gm fiber, 7 gm protein Posted to EAT-LF Digest by "carolreu@..." <carolreu@...> on Nov 21, 1999, converted by MM_Buster v2.0l.