lisalewis@firstplace
November 30th, 2006, 09:21 AM
Serves: 4
Ingredients:
2 large baking potatoes
1 teaspoon light margarine
1 tablespoon light sour cream
1 ounce shredded 2% cheddar cheese
2 teaspoon sliced green onions
salt and pepper to taste
Preparation:
Preheat oven to 375 degrees. Scrub potatoes and prick several times with a fork. Bake in a preheated 375-degree oven for one hour. When potatoes are soft, let cool slightly. Slice in half, lengthwise and scoop out flesh into a bowl and add remaining ingredients. Stir until combined. Fill four shells with mixture and reheat by baking in a 350-degree oven for 10-12 minutes.
Exchanges: 2 Breads
Nutritional Information Per Serving: 91 Calories; 1g Fat (10.9% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 61mg Sodium.
This recipe was generously submitted by Scott Wilson; C.E.C., A.A.C.
Ingredients:
2 large baking potatoes
1 teaspoon light margarine
1 tablespoon light sour cream
1 ounce shredded 2% cheddar cheese
2 teaspoon sliced green onions
salt and pepper to taste
Preparation:
Preheat oven to 375 degrees. Scrub potatoes and prick several times with a fork. Bake in a preheated 375-degree oven for one hour. When potatoes are soft, let cool slightly. Slice in half, lengthwise and scoop out flesh into a bowl and add remaining ingredients. Stir until combined. Fill four shells with mixture and reheat by baking in a 350-degree oven for 10-12 minutes.
Exchanges: 2 Breads
Nutritional Information Per Serving: 91 Calories; 1g Fat (10.9% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 61mg Sodium.
This recipe was generously submitted by Scott Wilson; C.E.C., A.A.C.