Herbed Twice-Baked Potatoes
Light & Tasty
Try a FREE ISSUE of Healthy Cooking!
Light cream cheese, garlic and butter make these potatoes irresistible. Replace the basil with parsley if you'd like. -Ruth Andrewson of Peck, Idaho
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 1-1/4 hours Bake: 15 min.
Ingredients:
- 2 medium baking potatoes
- 1-1/2 ounces reduced-fat cream cheese, cubed
- 1 tablespoon snipped chives
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- Dash cayenne pepper
- 3 tablespoons fat-free milk
- 3 teaspoons butter, melted, divided
- Dash garlic powder
- Dash paprika
Directions:
Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. Cool for 10 minutes. Cut potatoes in half. Scoop out pulp, leaving a thin shell.
In a bowl, mash the pulp with cream cheese, chives, salt, basil and cayenne. Add milk and 1-1/2 teaspoons butter; mash. Spoon into potato shells. Drizzle with remaining butter; sprinkle with garlic powder and paprika.
Place on an ungreased baking sheet. Bake for 15-20 minutes or until heated through. Yield: 4 servings.