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Southwestern Twice-Baked Spuds -- e-w

Source of Recipe

Unkown
Southwestern Twice-Baked Spuds
Makes 4 servings

2 baking potatoes with skins (about 6 ounces each)
1/4 cup evaporated skim milk
1/4 cup low-fat shredded cheddar cheese
1/4 cup finely chopped green onions
2 tablespoons Guiltless Gourmet Roasted Red Pepper Salsa
2 tablespoons chopped fresh cilantro
Nasturtium flowers (optional)

Preheat oven to 400�F. Scrub potatoes with vegetable brush; pierce in several places with fork. Bake potatoes 45 to 50 minutes or until fork-tender. Remove from oven; cool potatoes until safe enough to handle.
Reduce oven temperature to 300�F. Slice potatoes in half lengthwise. Form 4 shells by scooping out most of potato pulp, being careful not to pierce skin.

Place pulp in large bowl; mash with potato masher or whip with electric mixer. Add 1/4 cup evaporated skim milk, onions and pepper. Blend until smooth. Add salsa and cilantro; mix until blended. Fill potato shells with equal amount of potato mixture, heaping to form mounds.

Wrap skins in foil, leaving tops open. Place on baking sheet. Bake 25 minutes or until heated through. Sprinkle cheddar cheese on top. Serve hot. Garnish with edible flowers, if desired.

One serving equals: Calories: 100 �Total Fat: less than 1 gram �1% of calories from fat � Cholesterol: 3 milligrams �Sodium: 110 milligrams �Carbohydrates: 25 grams �Dietary Fiber: 1 gram �Protein: 5 grams ++++ Dietary Exchanges: 1 Starch/Bread +++WWP: 2