Cheese-Stuffed Potatoes

Recipe Ingredients

6 cups	1422ml	Baking potatoes - (2-1/2 pounds) (medium)
14 tablespoons	210ml	Shredded reduced-fat cheddar cheese
1 1/2 cups	355ml	Nonfat sour cream
1/3 cup	20g / 0.7oz	Finely chopped green onions
1/4 teaspoon	1.3ml	Salt
		Paprika

Recipe Instructions

Bake potatoes at 400F for 1 hour or until done; let cool slightly.

Cut a 1/4-inch-thick slice from the top of each baked potato; carefully scoop pulp into a bowl, leaving shells intact. Add cheese and sour cream to pulp, and mash; stir in green onions and salt.

Stuff shells with potato mixture, and sprinkle with paprika. Place on a baking sheet, and bake at 450for 15 minutes or until thoroughly heated. Yield: 6 servings.

Source:
Cooking Light, March 1995, page 164

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