Cheddar Stuffed Potatoes

In '1,000 Lowfat Recipies' by Terry Blonder Golson; per serving, 216 calories, 5 g fat

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 6  medium russet potatoes, baked (about 2-2 1/2 lb)
• 1  cup  lowfat sharp cheddar cheese, shredded
• 1  cup low-fat sour cream
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup  minced fresh chives or 1⁄4 cup scallion
•  paprika, for garnish

Directions

1. Use a serrated knife to cut about 1/4 inch off the top of each baked potato (on the long side).
2. Scoop out the pulp, leaving a thick wall intact.
3. Put the pulp in a bowl and mash it with the cheese, sour cream, salt, and pepper.
4. Stir in the chives; stuff the potato skins with this mixture.
5. Use all the stuffing, mounding up the extra on top of each potato.
6. Preheat oven to 425°; place the potatoes on a baking sheet, dust with the paprika and cook for 15 minutes, until heated through.