Light Twice-Baked Potatoes
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Ingredients
| 4 | lg. baking potatoes | | 1/2 cup | no-fat sour cream | | 1/2 cup | light butter, softened | | 1/2 cup | chopped fresh chives | | Salt and pepper, to taste | | Chopped fresh chives (optional) | | Paprika (optional) |
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Instructions
Heat oven to 400°F. Prick potatoes with fork to allow steam to escape. Bake for 60 to 75 minutes or until fork-tender. Reduce oven temperature to 375°F. Cut potatoes in half lengthwise; let cool approximately 15 minutes.
Using spoon, scoop out inside of potatoes, leaving a shell; set aside shells. In a large mixer bowl combine potatoes, sour cream, butter, 1 tbsp. chives, salt and pepper, if desired. Beat at medium speed until smooth, 1 to 2 minutes.
Fill shells with potato mixture. Place on cookie sheet. Bake for 15 to 20 minutes or until heated through. Sprinkle with chopped chives and paprika, if desired.
Author's Comments
Nutritional information, with 1/2 tsp. salt and 1/8 tsp. pepper added: 150 calories, 27 grams carbohydrates, 3 grams fat, 10 mg. cholestrol, and 190 mg. sodium.
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