Roasted Potatoes Parmesan
|Red thin skinned potatoes||16 Small, scrubbed|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Plain low fat yogurt||1⁄3 Cup (5.33 tbs)|
|Minced green onion/Chives||2 Tablespoon|
Pierce each potato in several places with a fork.
Arrange in a single layer in a shallow baking pan.
Bake in a 375° oven until tender when pierced (about 1 hour).
Let cool slightly.
In a small bowl, mix cheese, yogurt, and onion.
To fill potatoes, cut each in half.
Scoop out a small depression from center of cut side of each potato half.
Set halves, cut sides up, in a shallow rimmed baking pan (if necessary, trim a sliver from rounded side of potato halves to steady them).
Spoon cheese mixture into potato halves.
Sprinkle generously with paprika.
Bake in a 350° oven until heated through