Heart Healthy Baked Spuds
25-30 minutes total
4 Servings (serving size is one (166 g) spud)
These heart healthy loaded spuds are tasty and perfect as a side dish.
Preheat oven to 425° F.
Scrub potatoes with a brush; pat dry.
Prick in several places, and bake on a baking sheet for 40 to 60 minutes, or until tender.
Cut a 1-inch slice from the top of each potato; discard skin from slice and place pulp in a bowl.
Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl.
With an electric mixer on low speed or a potato masher, beat or mash potato pulp; add sour cream, herbs, and Parmesan cheese, and beat or mash until smooth (If necessary, stir in 1 to 2 tablespoons milk to make desired consistency).
Stuff potato mixture into shells.
Sprinkle 1 tablespoon mozzarella on to each potato.
Place in a shallow baking dish and bake for 15 to 20 minutes, or until lightly browned.
4 medium baking potatoes
1⁄3 cup nonfat plain yogurt or 1/3 cup low-fat plain yogurt
2 tablespoons chopped fresh herbs (basil, chives, thyme, marjoram, oregano, parsley, etc. any combination)
2 tablespoons grated parmesan cheese
skim milk (optional)
1⁄4 cup shredded nonfat mozzarella cheese or 1/4 cup part-skim mozzarella cheese