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Vegetable - Twice Baked Potatoes

Source of Recipe

from diabeticgourmet com


List of Ingredients

2 medium baking potatoes, about 1lb.
1/2 c. shreded reduced fat Cheddar cheese, (2oz.)
1/4 c. low fat 1% fat buttermilk or fat free milk
2 finely chopped green onions with tops
1/4 tsp. salt
1 minced garlic clove
1/8 tsp. freshly ground black pepper
pinch of hot or sweet Hungarian paprika, optional


Recipe

Preheat the oven to 400.
Scrub the potatoes and prick in several places with a sharp knife.
Bake until tender, about 50 - 60 minutes.
Slice the potatoes in half lengthwise.
Scoop out the pulp, leaving 1/4" shells.
Mash pulp and combine with the cheese, buttermilk, green onions, salt, garlic, and pepper in a medium bowl.
Whip to blend well.
Fill the potato shells with the mixture.
Place the potatoes in a baking pan.
Sprinkle with paprika, if desired.
Bake for 20 minutes, or until the potatoes are heated through and the tops are slightly browned.
Makes 4 servings.

Nutritional info per 1/2 stuffed potato serving:
Calories: 149, Fat: 2g, Chol: 8mg, Sod: 249mg, Carb: 24g, Diet Fbr: 2g, Prot: 7 g
Diabetic exchanges: 1 1/2 Starch, 1/2 Fat