1. Preheat oven to 350°F.
2. 2. Spray a medium baking pan with non-fat cooking spray.
3. Pierce potatoes with a fork and  bake in the oven for 45 minutes.  *See microwave instructions.
4. Let potatoes cool and then cut lengthwise.
5. Scoop out the middle and place in a medium bowl,  save the skins.
6. In the same bowl, add margarine, miilk, sour cream and 1/4 cup of the cheese. Mix until smooth.
7. Fill skins with the potato mixture and top with the remaining cheese.  
8. Place filled potato skins on baking pan. Bake uncovered for 15  minutes until hot and the  cheese is melted.  Serve hot and enjoy!
9. Refrigerate leftovers. 
   
   

    *For microwave cooking: pierce potatoes with a fork. Place on a paper towel in the microwave and cook for about  15 minutes or until potatoes are soft.

    

Total Fat 6g

For the best buy, choose potatoes that are firm and without green spots.

To prepare potatoes, rinse well and scrub skins to remove dirt.

To keep fresh, store potatoes away from onions in a cool, dry place for up to 2 weeks.

Potatoes contain potassium, which is good for a healthy heart.

Add potatoes to soups and stews.

Potato Wedges: Slice potatoes into wedges. Toss with a little oil. Sprinkle with salt, pepper or other seasonings. Bake for 30 minutes at 350° F.

Grate a potato and mix with 1 egg and 1 onion. Fry until brown and crispy.

Remember to rinse all fruits and vegetables before using.

1 tablespoon oil
1 cup chopped onions
3 cups diced potatoes
2 cups low sodium broth
1 cup low fat milk
1½ cups corn
Salt and pepper to taste

1. In a large pot, heat oil over medium heat.  Add onions and cook until soft.
2. Add potatoes, broth and 1 cup water. Bring to a boil.
3. Lower heat and simmer for 30 minutes.
4. Stir until smooth. Use the back of a spoon or fork to mash some of the potatoes.
5. Add milk and corn. Reheat for 10 minutes. Serve hot and enjoy!. Serve hot and enjoy!
6. Refrigerate leftovers.

Total Fat 4g