4 Wisconsin russet potatoes
Salt and freshly ground black pepper
1/4 cup fat-free sour cream
2 ounces shredded Parmesan cheese
2 ounces shredded mozzarella cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup sliced green onion tops
2 tablespoons chop
1. Preheat oven to 375°F.
2. Bake potatoes for 50 minutes, or until tender. Let cool.
3. Cut each potato in half. Scoop out the pulp with a spoon, leaving 1/4 inch of potato in each half. Cut each half in half again to form quarters. Season to taste with