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Categories:
baking potatoes sour cream milk butter fresh basil parsley green onions garlic butter tomatoes Cheddar cheese
Viewed: 51 - Published at: 3 years agoIngredients
- 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
Method
- Bake potatoes at 375° for 1 hour or until tender; cool 10 minutes. Reduce oven temperature to 350°.
- 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.
- Coat insides of potato shells with cooking spray. Spoon potato mixture evenly into shells; sprinkle evenly with tomato and cheese.
- Bake potatoes at 350° for 10 minutes or until thoroughly heated and cheese is melted.
- Note: To make ahead, place unbaked stuffed potato halves, covered, in the refrigerator. Bring potato halves to room temperature before baking at 350°.
