Categories: Potatoes, Side Dish

Ingredients

• 6 medium russet potatoes, baked (about 2-2 1/2 lb)
• 1 cup lowfat sharp cheddar cheese, shredded
• 1 cup low-fat sour cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup minced fresh chives or 1/4 cup scallion
• paprika, for garnish

Directions

1. Use a serrated knife to cut about 1/4 inch off the top of each baked potato (on the long side).

2. Scoop out the pulp, leaving a thick wall intact.

3. Put the pulp in a bowl and mash it with the cheese, sour cream, salt, and pepper.

4. Stir in the chives; stuff the potato skins with this mixture.

5. Use all the stuffing, mounding up the extra on top of each potato.

6. Preheat oven to 425°; place the potatoes on a baking sheet, dust with the paprika and cook for 15 minutes, until heated through.

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