4 small russet potatoes
1/2 cup reduced-fat shredded cheese
1/2 cup fat free sour cream
2 scallions, white part only, thinly sliced
Prick potatoes with a fork.
Microwave on high for up to 10 minutes, depending on size of potato (or bake for 40-50 minutes in a 425 degree oven).
Allow potatoes to cool.
Cut in half lengthwise.
Scoop out flesh, leaving a thin border next to skin.
Reserve flesh for another use.
Brush potato skins with a little canola oil or lightly spray with cooking spray.
Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp.
Divide cheese among eight halves.
Sprinkle with some paprika.
Return potatoes to oven and bake or broil until cheese is golden and bubbly.
Serve with dollops of sour cream and scallions sprinkled on top.
Pairs Well With
Per Serving: Calories 89, Calories from Fat 12, Total Fat 1.4g (sat 0.9g), Cholesterol 6mg, Sodium 84mg, Carbohydrate 15.9g, Fiber 2.3g, Protein 3.4g