Stuffed baked potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Baking potatoes |
| 1 | cup | Nonfat plain yogurt |
| 4 | tablespoons | Blue cheese, crumbled |
| 4 | Green onions, minced | |
| Paprika for garnish | ||
Directions
Preheat the oven to 425. Wash and dry the potaotes, then pierce a few times with a fork. Place on an oven reck and bake for 45 to 60 minutes, or until very soft. Remove from the oven; preheat the broiler. Let potatoes cool slightly, then cut a wedge equal to a third of the potato from the top of each, being carful not to break the skin of the rest of the potato. Remove enough of the interior to leave a ½ inch thickness of potato inside the skin, and mash in a bowl with yogurt, blue cheese, and green onions. Spoon back into potato shells, mounding over the top. Sprinkle each with paprika.
Broil for 5 minutes or until lightly browned.
You can add chopped cooked vegetables to the yogurt/cheese to make a more filling dish.
265 cal, 2g fat, 5mg chol per serving
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