So very good ! You can stuff potatoes with just about anything but this recipe turns out a perfect twice baked potato – the sour cream and mozzarella are just perfect here.
172 calories per serving
4 medium baking potatoes
1/3 c low fat sour cream
2 T chopped fresh basil and chives and parsley
2 T grated parmesan cheese
¼ c shredded part skim mozzarella cheese
Preheat oven to 425 degrees. Clean potatoes, dry them and prick them with a fork. Bake one hour. Cut a 1 inch slit in the top and spoon out pulp into a bowl. Do this gently so the skin stays in tact. Use a blender so you get nice whipped consistency and mix together the pulp, sour cream, herbs and parmesan cheese. Add a few tablespoons of milk if the mix is too dry. Stuff the mixture back into the potato skins and sprinkle with mozzarella. Place in a baking dish and bake 20 minutes or refrigerate and then when you bake, cover with foil and bake for 20 minutes then uncover and bake another 20 minutes.
To hollow out the potatoes, after you bake them, let them cool and then follow the instructions in this video.