Yields 6 servings
3 medium baking potatoes
3 tablespoons butter
2 tablespoons skim milk
1/2 cup nonfat plain yogurt
1 1/2 cups frozen corn, thawed
1 (4-ounce) can diced green chiles,
4 green onions, chopped
1 cup shredded reduced-fat Cheddar cheese
1. Preheat oven 400°F. Wash potatoes well, and dry thoroughly. With fork, prick skins over entire surface.
2. Place potatoes directly on oven rack, bake 1 hour or until soft when squeezed. When done, cut each potato in half lengthwise. Scoop out inside, leaving a thin shell.
3. In mixer, mash potato pulp until no lumps remain. Add butter, skim milk, and yogurt, mixing well. Stir in corn, green chiles, green onions, and cheese, combining well. Spoon mixture into shells. Sprinkle with paprika.
4. Lower oven to 350°F, bake 20 minutes or until cheese is melted and potatoes are hot.
Calories 222, Protein (g) 10, Carbohydrate (g) 26, Fat (g) 9, Cal. from Fat (%) 37, Saturated Fat (g) 3, Dietary Fiber (g) 3, Cholesterol (mg) 11, Sodium (mg) 213, Diabetic Exchanges: 1 lean meat, 2 starch, 1 fat
Note: Potatoes stuffed with corn and cheese offer health benefits besides a great snack to pop in the microwave.