Potato Chalupas

Instead of a fried corn chalupas, this recipe uses potato skins. It's a croiss between a Mexican stuffed potato and a chalupa that lets you scratch that itch for Mexican without sacrificing nutrition.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 4  large potatoes
• 1⁄4 cup nonfat milk
• 1⁄4 cup  minced fresh herb, such as chives, cilantro, sage, oregano
•  salt and pepper
• 2⁄3 cup  shredded low-fat monterey jack pepper cheese
• 1  cup vegetarian refried beans
• 3  drops  hot sauce
• 1⁄2 cup  chopped green chili (optional)

Directions

1. Scrub and oil the potatoes, then bake the potatoes at 400 derees until done. (You want a crisp skin, so definitely oil them, and don't wrap in foil.) Cut into halves lengthwise and scoop out the flesh with a spoon, leaving a 1/4-inch shell.
2. Combine the potato flesh, milk, herbs, salt and pepper and half of the cheese in a bowl.
3. Arrange the potato chalupas in a baking dish. Divide the refried beans, chilies among the shells. Fill with potato mixture, Top with remaining cheese. Bake 20 minutes until heated through.