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Twice-Baked Potatoes

Yield 2 servings
Serve these stuffed potato shells with Swordfish Kabobs with Red Pepper Pesto and fresh green beans.

Ingredients

  • 1 medium baking potato (about 8 ounces)
  • 3 tablespoons low-fat sour cream
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese

Nutrition Information

  • calories 154
  • caloriesfromfat 25 %
  • fat 4.2 g
  • satfat 2.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.9 g
  • carbohydrate 24.8 g
  • fiber 0.0 g
  • cholesterol 13 mg
  • iron 0.0 mg
  • sodium 214 mg
  • calcium 0.0 mg

How to Make It

  1. Scrub potato; bake at 425° for 1 hour or until tender. Let potato cool to touch.

  2. Cut potato in half lengthwise; carefully scoop out pulp, leaving 1/4-inch-thick shells. Set shells aside. Place pulp in a small bowl; mash until smooth.

  3. Combine mashed potato, sour cream, and next 3 ingredients, beating until smooth. Stir in chives. Spoon potato mixture evenly into potato shells, and sprinkle evenly with cheese. Place potato shells in a small ungreased baking dish. Bake at 425° for 5 minutes or until cheese melts.

Cooking Light Light Cooking for Two