Categories: Vegetables- Potatoes

Ingredients

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

Directions

1. Bake potatoes at 325 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

3. intact. Stir together pulp, sour cream, milk, and butter; stir in basil and next 3 ingredients.

4. Coat insides of potato shells with cooking spray. Spoon potato mixture evenly into shells; sprinkle evenly with tomato and cheese.
5. Bake potatoes at 350 degrees for 10 minutes or until thoroughly heated and cheese is melted.

6. To make ahead, place unbaked stuffed potato halves, covered, in refrigerator. Bring potato halves to room temperature before baking at 350 degrees.

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