Yield: 1 Servings
|3 tablespoons||Fat-free cheddar cheese, grated, divided|
|1 tablespoon||Fat-free cream cheese, * see note|
|2 teaspoons||Skim milk|
|Salt, pepper, paprika|
Bake potatoes in the oven as you would for a normal baked potato (NOTE: you MUST bake them - not microwave or boil - because the radiant heat toughens the potato skin enough to be handled).
Allow to cool, then slice tops off and carefully scrape out pulp. Reheat pulp in micro if you want the cheeses to blend better and the filling to reload in a prettier fashion.
Mix the pulp with 2 tablespoons of the cheddar cheese, milk and butter or cream cheese.. Season with salt & pepper. Add paprika to taste. Spoon potato filling back into skins, topping with reserved cheese and a sprinkle of paprika.
Broil until cheese is bubbling and serve immediately. Or - if done in advance and chilled, bake at 350 - 400 for 20 - 30 minutes to heat through.
I prefer baking.
NOTES : This is for one potato, so that it will be easy to adjust for as many as you need. *Note - Original receipe called for butter. Omitting butter and changing to fat-free products cut calories from 298 to 140, fat from 18.9g to .1g, % of calories from fat from 56⅗% to .9%. Amazing what a few simple changes will do.
Posted to Digest eat-lf.v096.n256 From: loyaz@...
Date: Wed, 25 Dec 1996 12:43:17 EST