Creamy Carrot Potato Boats
|Baking potatoes||16 Ounce (Four Pieces, 4 Ounce Each)|
|Canned carrots/Diced carrots||8 Ounce, drained, sliced or diced|
|Reduced calorie soft style cream cheese||4 Ounce (Half Of An 8 Ounce Container)|
|Skim milk||2 Tablespoon|
|Chopped green onions||2 Tablespoon|
Bake potatoes in a 375° oven about 45 minutes or till tender.
Cut potatoes in half lengthwise.
Gently scoop out each potato half, leaving a thin shell.
In a small mixer bowl combine potato pulp, carrots, cream cheese, 1 tablespoon milk, and pepper.
Beat till smooth, adding more milk, if necessary.
Stir in green onions.
Spoon potato mixture into potato shells.
Place on a baking sheet.
Bake in a 375° oven for 15 to 18 minutes or till heated through.