TWICE-BAKED POTATOES WITH CHEESE

These stuffed bakers are always a favorite! The potatoes can be prepared and refrigerated 24 hours in advance; increase baking time to 20 to 25 minutes.

4 servings

2 large Idaho potatoes (8 ounces each)

¼ cup each: fat-free sour cream, fat-free milk

¾ cup (3 ounces) shredded reduced-fat sharp or mild Cheddar cheese, divided

Salt and pepper, to taste

Paprika, as garnish

1. Pierce potatoes with a fork; grease lightly and bake at 400 degrees until tender, about 1 hour. Cut lengthwise into halves; let stand until cool enough to handle. Scoop out potatoes, being careful to leave shells intact.

2. Mash potatoes with potato masher or electric mixer, adding sour cream, milk, and ½ cup cheese; season to taste with salt and pepper. Spoon into potato shells; sprinkle with remaining ¼ cup cheese and paprika. Bake, uncovered, at 400 degrees until hot, 15 to 20 minutes.

Per Serving:

Calories: 177

% of calories from fat: 16

Fat (gm): 3.2

Saturated fat (gm): 1.6

Cholesterol (mg): 11.6

Sodium (mg): 314

Protein (gm): 8.4

Carbohydrate (gm): 29.2

Exchanges:

Milk: 0.0

Vegetable: 0.0

Fruit: 0.0

Bread: 2.0

Meat: 0.5

Fat: 0.0