2 Idaho potatoes, about 1 lb. total
1/4 C. Fat-free Sour Cream
1/4 C. Crumbled Bleu Cheese
1 tsp. Chopped Fresh Parsley
Preheat oven to 400ºF. Pierce potatoes with fork. Bake until tender,45-50 minutes. Remove from oven; let stand until cool enough to handle. Cut potatoes lengthwise. With spoon, scoop out potato pulp,forming 4 shells.
Place pulp in bowl; add sour cream, bleu cheese and parsley. With potato masher, blend until smooth. Smooth potato mixture into shells. Place on baking sheet and bake until heated through, 15 minutes.
Yield: 4 servings, 2 points each
Each serving contains: 115 Cal.; 5 g. protein; 3g. fat; 8mg chol.; 19 g. carbs; 131 mg. sodium; 1 g. fiber.
Now wouldn't this be tasty with turkey (below) and some steamed vegetables? Hmmmm?