Confetti Twice-Baked Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 medium baking potatoes |
1/2 cup fat-free sour cream |
1/4 cup fat-free milk |
2 tablespoons 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 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Bake potatoes at 375° for 1 hour or until tender; cool 10 minutes. Reduce oven temperature to 350°.
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° for 10 minutes or until thoroughly heated and cheese is melted.
5. Note: To make ahead, place unbaked stuffed potato halves, covered, in the refrigerator. Bring potato halves to room temperature before baking at 350º.
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