| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sides, Vegetables | 4 | servings | |
INGREDIENTS
| 2 | lg | Idaho potatoes |
| 1/4 | c | Fat-free sour cream |
| 1/4 | c | Skim milk |
| 3/4 | c | Lowfat cheddar cheese; shredded (sharp or mild) |
| Salt and pepper; to taste | ||
| Paprika; to garnish |
INSTRUCTIONS
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 1/2 cup of cheese. Season to taste with salt and pepper. Spoon potato mixture into potato shells; sprinkle with remaining 1/4 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@interl.net" <carolreu@interl.net> on Nov 21, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“There’s hope. There’s God.”