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TWICE-BAKED POTATOES WITH CHEESE

Source of Recipe

Suz


Recipe Introduction

Diabetic Exchanges: 2 Bread, 1/2 Meat Yield: 4 servings

List of Ingredients

- 2 large Idaho potatoes (8 ounces each)
- 1/4 cup fat-free sour cream
- 1/4 cup fat-free milk
- 3/4 cup (3 ounces) shredded reduced-fat sharp, or mild, Cheddar cheese, divided
- Salt and pepper, to taste
- Paprika, as garnish




Recipe


Pierce potatoes with a fork and bake at 400 degrees until tender, about 1 hour. Cut into halves lengthwise; let cool enough to handle.

Scoop out inside of potatoes, being careful to leave shells intact. Mash warm potatoes, or beat until smooth, in medium bowl, adding sour cream, milk, and 1/2 cup 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 degrees until hot through, 15 to 20 minutes.