Stuffed Potatoes

Name: Stuffed Potatoes
Ingredients: 3 medium baking potatoes; 1/4 c. plus 2 Tbsp. plain low-fat yogurt; 3 Tbsp. minced chives or green onions; 1 1/2 Tbsp. skim milk; 1/4 tsp. salt; 1/8 to 1/4 tsp. garlic powder; 1/8 to 1/4 tsp. white pepper; 3 Tbsp. grated Parmesan cheese; 1 1/2 tsp. paprika

9 ingredients

1 steps

Ingredients

3 medium baking potatoes
1/4 c. plus 2 Tbsp. plain low-fat yogurt
3 Tbsp. minced chives or green onions
1 1/2 Tbsp. skim milk
1/4 tsp. salt
1/8 to 1/4 tsp. garlic powder
1/8 to 1/4 tsp. white pepper
3 Tbsp. grated Parmesan cheese
1 1/2 tsp. paprika

Directions

1

Scrub potatoes thoroughly; prick with a fork. Bake at 400° for 1 hour or until tender. Allow potatoes to cool to touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving shells intact. Combine potato pulp and next 6 ingredients in a mixing bowl; beat until light and fluffy. Stuff shells with potato mixture. Combine Parmesan cheese and paprika; sprinkle over potatoes. Bake at 400° for 10 minutes or until thoroughly heated. Yield: 6 servings.