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Confetti Twice-Baked Potatoes

Yield 8 servings (serving size: 1 potato half)

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

Nutrition 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

How to Make It

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

  2. 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.

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

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

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