Heart-Healthy Herby Baked Spuds |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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From the American Heart Association Ingredients:
4 medium baking potatoes |
1/3 cup nonfat sour cream or 1/3 cup low-fat sour cream or 1/3 cup nonfat plain yogurt or 1/3 cup low-fat plain yogurt |
2 tablespoons chopped fresh herbs (basil, chives, thyme, marjoram, oregano, parsley, etc. any combination) |
2 tablespoons grated parmesan cheese |
skim milk (optional) |
1/4 cup shredded nonfat mozzarella cheese or 1/4 cup part-skim mozzarella cheese |
Directions:
1. Preheat oven to 425° F.
2. Scrub potatoes with a brush; pat dry.
3. Prick in several places, and bake on a baking sheet for 40 to 60 minutes, or until tender.
4. Cut a 1-inch slice from the top of each potato; discard skin from slice and place pulp in a bowl.
5. Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl.
6. With an electric mixer on low speed or a potato masher, beat or mash potato pulp; add sour cream, herbs, and Parmesan cheese, and beat or mash until smooth (If necessary, stir in 1 to 2 tablespoons milk to make desired consistency).
7. Stuff potato mixture into shells.
8. Sprinkle 1 tablespoon mozzarella on to each potato.
9. Place in a shallow baking dish and bake for 15 to 20 minutes, or until lightly browned.
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