Twice-Baked Potatoes with Cheese
2 large Idaho potatoes (8 ounces each)
1/4 cup fat-free sour cream
1/4 cup fat-free milk
3/4 cup (3 ounces) shredded reduced-fat sharp, or mild, Cheddar cheese, divided
Salt and pepper, to taste
Paprika, as garnish
Pierce potatoes with a fork and bake at 400 degrees until tender, about 1 hour. Cut into halves lengthwise; let cool enough to handle.
Scoop out inside of potatoes, being careful to leave shells intact. Mash warm potatoes, or beat until smooth, in medium bowl, adding sour cream, milk, and 1/2 cup cheese. Season to taste with salt and pepper.
Spoon potato mixture into potato shells; sprinkle with remaining 1/4 cup cheese and paprika. Bake at 400 degrees until hot through, 15 to 20 minutes.
Yield: 4 servings Twice-Baked Potatoes with Cheese
Nutritional Facts Per Serving (1/4 of recipe):
Diabetic Exchanges: 2 Bread, 1/2 Meat