TWICE BAKED POTATOES
Makes 4 servings

2 baking potatoes
¼ cup fat free sour cream
2 tablespoons fat free milk
1 to 2 teaspoons Longhorn Tex-Mex Seasoning
or Longhorn Original Mesquite Seasoning
and Paprika

Preheat oven to 450°F. Scrub potatoes and prick several times with a fork. Bake 60 to 75 minutes or until potatoes are easily pierced with a fork. When potatoes are cool enough to handle, cut potatoes in half lengthwise. Scoop out potato pulp with spoon, leaving a thin potato shell; reserve potato shells. Combine potato pulp, sour cream, milk and seasoning in medium mixing bowl; beat with electric mixer until fluffy. Lightly spoon mashed potato mixture into reserved potato shells; sprinkle with paprika. Bake 15 minutes or until lightly browned.

Per Serving: 132 Calories; 4 g Protein; 29 g Carbohydrate; 0 g Fat; 0 mg Cholesterol; 175 mg Sodium.

Food Exchanges: 1 Bread/Starch, 1 Other Carbohydrate