Ingredients:
3 large baking potatoes
1/2 c. ft free reduced sodium chicken broth
1 c. 2% lowfat shredded sharp cheddar cheese
1/3 c. thin green onion slices
1/4 c. light sour cream
1 tsp. dijon mustard
1/4 tsp. paprika
Directions:
Preheat oven to 400 degrees.
Pierce potatoes in several places with sharp knife. Bake 1-1 1/4 hours or until tender.
Immediately cut potatoes lengthwise in half. Scoop out centers leaving 1/4" inch thick shells.
Beat potato pulp, broth, 1/2 c. cheese, onions, sour cream and mustard with a mixer until well
blended. Spoon into shells. Top with remaining cheese and paprika. Bake 20 mins. or until heated
all the way through. Makes 6 servings.
per serving: 88 calories, 1 g. fat, 2.5 g protein, 17.3 g carbs, 2.3 g fiber, 2 WW pts.
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