pounds baking potatoes
3/4 teaspoon freshly ground black pepper, or to
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
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.
3 POINTS per serving
SERVING: CALORIES: 245 (1.4% from fat) FAT: 0.4g
(SAT 0.1g) CHOL: 10.5mg FIBER: 3.2g SODIUM: 393mg