Confetti Twice-Baked Potatoes

Confetti Twice-Baked Potatoes Recipe

Yield:

8 servings (serving size: 1 potato half)

Recipe from

Southern Living

Nutritional Information

Calories 129
Caloriesfromfat 26 %
Fat 3.7 g
Satfat 2.3 g
Monofat 1 g
Polyfat 0.2 g
Protein 4.6 g
Carbohydrate 20 g
Fiber 1.9 g
Cholesterol 11 mg
Iron 1.2 mg
Sodium 96 mg
Calcium 80 mg

Ingredients

4 medium baking potatoes
1/2 cup fat-free sour cream
1/4 cup fat-free milk
2 tablespoons butter or margarine
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 green onions, chopped
2 garlic cloves, minced
Butter-flavored vegetable cooking spray
2 plum tomatoes, chopped
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Preparation

Bake potatoes at 375° for 1 hour or until tender; cool 10 minutes. Reduce oven temperature to 350°.

Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together pulp, sour cream, milk, and butter; stir in basil and next 3 ingredients.

Coat insides of potato shells with cooking spray. Spoon potato mixture evenly into shells; sprinkle evenly with tomato and cheese.

Bake potatoes at 350° for 10 minutes or until thoroughly heated and cheese is melted.

Note: To make ahead, place unbaked stuffed potato halves, covered, in the refrigerator. Bring potato halves to room temperature before baking at 350º.