Onion Stuffed Potatoes
|Baking potatoes||10 Ounce (Six Pieces)|
|Canned no salt added chicken broth||1 Cup (16 tbs), undiluted|
|Finely chopped onion||1 Cup (16 tbs)|
|Minced garlic||1 Teaspoon|
|Non fat sour cream alternative||1 Cup (16 tbs)|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Shredded reduced fat cheddar cheese||2 Ounce (1/2 Cup)|
|Grated parmesan cheese||4 Tablespoon, divided (1/4 Cup Plus 1 Tablespoon)|
|Fine dry breadcrumbs||2 Tablespoon|
|Minced garlic||1⁄4 Teaspoon|
|Reduced calorie margarine||1 Teaspoon, melted|
Wash potatoes; bake at 400° for 1 hour or until done.
Let cool to touch.
Cut a 1-inch lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact.
Mash pulp in a large bowl, and set aside.
Combine broth, onion, and garlic in a small saucepan.
Bring to a boil.
Reduce heat, and simmer, uncovered, until all liquid is evaporated.
Combine potato pulp, onion mixture, sour cream, milk, and pepper; stir well.
Stir in Cheddar cheese and 1/4 cup Parmesan cheese.
Spoon potato mixture evenly into shells.
Combine remaining 1 tablespoon Parmesan cheese, breadcrumbs, and remaining ingredients; stir well.
Sprinkle potatoes evenly with breadcrumb mixture and bake, uncovered, at 375° for 20 minutes or until thoroughly heated.