3 POINTS
per serving

Ingredients:

2 pounds baking potatoes
3/4 teaspoon freshly ground black pepper, or to taste
1/2 cup skim milk
2 egg whites
1 carton (8 oz.) non-fat cream cheese
1 tablespoon freshly snipped rosemary leaves
2 tablespoons dried chives
Paprika


Instructions:

Preheat oven to 400 degrees F.  Scrub and dry potatoes.  Pierce potato skins with the tines of a fork several times, then place on a baking sheet.  Bake 1 hour, or until tender.  Reduce oven to 375 degrees F.  Cut a thin slice off of the top of each potato.  Into a large mixing bowl, carefully scoop out the pulp of each potato, leaving 1/8-inch thick shells.  Using an electric mixer on low speed, mash the potato pulp into small pieces.  In a small saucepan, bring milk just to a boil over medium heat.  Add cream cheese, chives, and pepper and stir until melted.  Pour hot cheese mixture over potato pulp and beat with mixer on high speed until blended.  Add the egg whites, beating until fluffy.  Stuff mixture into potato skins.  Place on baking sheet, top each with rosemary leaves and sprinkle with paprika.  Bake 20 minutes, or until hot and puffy.  Serve immediately. 

Makes 4 Servings
3 POINTS per serving

Nutrition Facts
PER SERVING: CALORIES: 245 (1.4% from fat) FAT: 0.4g (SAT 0.1g) CHOL: 10.5mg FIBER: 3.2g SODIUM: 393mg