| 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.
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