Heart-Healthy Herby Baked Spuds

Mille® 's Note:

From the American Heart Association

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 4 medium baking potatoes
• 1⁄3; cup nonfat sour cream or 1⁄3; cup low-fat sour cream or 1⁄3; cup nonfat plain yogurt or 1⁄3; cup low-fat plain yogurt
• 2 tablespoons chopped fresh herbs (basil, chives, thyme, marjoram, oregano, parsley, etc. any combination)
• 2 tablespoons grated parmesan cheese
• skim milk (optional)
• ¼ cup shredded nonfat mozzarella cheese or ¼ cup part-skim mozzarella cheese

Directions:

1. Preheat oven to 425° F.
2. Scrub potatoes with a brush; pat dry.
3. Prick in several places, and bake on a baking sheet for 40 to 60 minutes, or until tender.
4. Cut a 1-inch slice from the top of each potato; discard skin from slice and place pulp in a bowl.
5. Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl.
6. With an electric mixer on low speed or a potato masher, beat or mash potato pulp; add sour cream, herbs, and Parmesan cheese, and beat or mash until smooth (If necessary, stir in 1 to 2 tablespoons milk to make desired consistency).
7. Stuff potato mixture into shells.
8. Sprinkle 1 tablespoon mozzarella on to each potato.
9. Place in a shallow baking dish and bake for 15 to 20 minutes, or until lightly browned.

Reviews

[Boomette]

They are good to be low-cal and low-fat. But they miss something. My BF said bacon but it would not be low-fat. I used fresh chives. But next time I'll add more. I used fatfree yogurt. Thanks Mille :) Made for Holiday tag

[Chef RZ Fan]

Mmmm-mmm good... DH loved this healthy version. Thanks Mille !

[HEP MEP]

A very good substitute for my usual butter and sour cream-laden spuds now that I must watch the sodium. I only made one potato for myself and added Mrs. Dash and chives. I skipped the mozzarella since it would have been such a small amount for 1 spud. I'll make this again so I can try some different seasonings.