Heart-Healthy Baked Potatoes
We have a baked potato that has plenty of herb appeal. Think twice-baked potatoes with a healthy twist. For a scrumptiuous side that is second to none, give these tempting taters a try.
4 medium baking potatoes
1/3 cup non-fat sour cream, low-fat sour cream, non-fat plain yogurt or low-fat plain yogurt
2 tbsp. chopped fresh herbs (basil, chives, thyme, marjoram, oregano, parsley, etc. any combination)
2 tbsp. grated parmesan cheese Skim milk (optional)
1/4 cup shredded non-fat Mozzarella cheese or part-skim Mozzarella cheese
Preheat oven to 425 degrees. Scrub potatoes with a brush; pat dry. Prick in several places, and bake on a baking sheet for 40 to 60 minutes, or until tender. Cut a 1-inch slice from the top of each potato, lengthwise; discard skin from slice and place pulp in a bowl. Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl. With an electric mixer on low speed or a potato masher, beat or mash potato pulp; add sour cream or yogurt, herbs, and Parmesan cheese, and beat or mash until smooth (If necessary, stir in 1 to 2 tbsp. milk to make desired consistency). Stuff potato mixture into shells. Sprinkle 1 tbsp. mozzarella on each potato. Place in a shallow baking dish and bake for 15 to 20 minutes, or until lightly browned.