Cheese Stuffed Potatoes
|Baking potatoes||6 Medium|
|Shredded reduced fat sharp cheddar cheese||3 1⁄2 Ounce (3/4 Cup Plus 2 Tablespoons)|
|Non-fat sour cream||1 1⁄2 Cup (24 tbs)|
|Finely chopped green onions||1⁄3 Cup (5.33 tbs)|
Bake potatoes at 400° for 1 hour or until done; let cool slightly.
Cut a 1/4 inch-thick slice from the top of each baked potato; carefully scoop pulp into a bowl, leaving shells intact.
Add cheese and sour cream to pulp, and mash; stir in chopped green onions and salt.
Stuff shells with potato mixture, and sprinkle with paprika.
Place on a baking sheet, and bake at 450° for 15 minutes or until thoroughly heated.