The recipe can readily be adapted for more servings. Freezes well.
4 large russet potatoes
1 cup sour cream or non-fat yogurt
1/2 cup chopped chives
1/2 cup (or 4-oz. can) roasted and peeled green chilies, finely chopped
Pinch of red chili powder
Salt and pepper to taste
Pierce each raw potato with fork, bake for 1 hour at 375 to 400 degrees. Don’t wrap in foil or grease skins.
Remove from oven, cut off a length of skin at top and scoop out interior pulp to form a deep bowl. Set potato shells aside.
Mix pulp with all ingredients and stuff shells very carefully, leaving a mound of mix above the top. Set on cookie sheet. Return to oven until potato tops are browned. Serve with steamed broccoli or asparagus.
Makes 4 servings.
Calories……325…..Fat…..2 g…..Fiber…..1.6 g.