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| Garlic and Herb Stuffed Potatoes |
| 4 large russet potatoes, washed and pricked with a fork 1/2 of a 4-ounce container garlic and herb cheese 1/4 cup low-fat milk 2 teaspoons margarine 1 tablespoon chopped, fresh chives or green onion Salt and pepper to taste |
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| Place the potatoes in a 400-degree F oven and bake for
about one hour or until tender. Remove from oven and let them cool slightly.
Scoop out inside of the potato, leaving a 1-inch shell. Reserve the removed
potato. Combine the reserved potato, garlic and herb cheese, milk, margarine, chives, salt and pepper. Mix well. Spoon the potato mixture back into the potato shells. Return to oven and bake another 15 minutes or until lightly browned. |
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| Serves four. |
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