Categories: vegetabless- potatoes

Ingredients

• 4 medium baking potatoes
• 1/2 cup fat-free sour cream
• 1/4 cup fat-free milk
• 2 Tbsp. butter
• 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 oz.) shredded reduced-fat sharp Cheddar cheese

Directions

1. Bake potatoes at 375 degrees for 1 hour or until tender; cool 10 minutes. Reduce oven temperature to 350 degrees.
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 degrees for 10 minutes or until thoroughly heated and cheese is melted.

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