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:
Preheat oven to 425F F.
Scrub potatoes with a brush; pat dry.
Prick in several places, and bake on a baking sheet for 40 to 60 minutes, or until tender.
Cut a 1-inch slice from the top of each potato; discard skin from slice and place pulp in a bowl.
Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl.
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).
Stuff potato mixture into shells.
Sprinkle 1 tablespoon mozzarella on to each potato.
Place in a shallow baking dish and bake for 15 to 20 minutes, or until lightly browned.
Servings: 4
Time preparation: 15 min.
Time total: 90 min.