| Ingredients
1 clove garlic, minced
1 7-ounce jar roasted red sweet peppers, drained and chopped
3 tablespoons thinly sliced green onions
6 medium baking potatoes
Salt and black pepper
1/4 teaspoon dried Italian seasoning, crushed
1/2 cup light dairy sour cream
1 cup shredded reduced-fat mozzarella cheese
Scrub potatoes; prick with a fork. Bake in a 425 degree F oven
for 40 to 45 minutes or until tender; cool. Halve each potato lengthwise.
Scoop out the insides of potato halves, leaving about 1/4-inch shells.
Cover and chill scooped-out potato for another use. Line a 15x10x1-inch
baking pan with foil. Arrange potato shells, cut sides up, on the
prepared baking sheet. Lightly sprinkle with salt and black pepper.
Sprinkle with roasted sweet peppers and green onions. Top with mozzarella
cheese. Bake in a 450 degree F oven for 8 to 10 minutes or until
cheese is melted and potato shells are heated through. Meanwhile,
in a small bowl stir together sour cream, Italian seasoning, and
garlic. If desired, sprinkle potato skins with additional green
onions. Serve warm with sour cream mixture.
This recipe was sent by Fernanda Bellante
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