Ingredients:
6 large red potatoes (about 10 oz. each)
1/2 c. 1% milk
1/2 c. fat-free plain yogurt
3 Tbsp. butter, softened
1 1/2 tsp. dried parsley flakes
1 1/2 tsp. garlic-herb seasoning blend
1 tsp. salt
1/4 tsp. coarsely ground pepper
1 c. shredded Monterey Jack cheese
Directions:
Preheat oven to 350 degrees. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until just tender, 10-12 minutes, turning once.
When potatoes are cool enough to handle, cut each lengthwise in half. Scoop out pulp, leaving 1/4 inch thick shells. Mash pulp with all ingredients except cheese. Spoon into potato shells. Top with cheese.
Bake until heated through, 25-30 minutes. If desired, broil 2-3 minutes until cheese is light golden brown.
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