4 large baking potatoes (about 3 lb.)
butter flavored vegetable cooking spray
1/2 tsp. salt
1 tsp. paprika
1/4 tsp. freshly ground pepper
1/4 c. plain low-fat yogurt
1/4 c. low-fat sour cream
2 Tbsp. minced fresh chives
Thoroughly scrub potatoes; prick several times with a fork. Bake at 450
degrees for 45 minutes to 1 hour or until done; allow to cool to touch.
Cut potatoes in half lengthwise; scoop out pulp (carefully), leaving
1/8-inch thick shells. Reserve pulp. Cut each potato shell lengthwise into 4
strips and place on ungreased baking sheet. Spray strips lightly with
cooking spray. Mix salt, paprika and pepper and sprinkle over strips. Bake
at 425 degrees for 14 minutes or until crisp.
In a small bowl combine yogurt, sour cream and chives. Serve potato skins
with sour cream mixture. Yields 32 appetizers: one potato skin and 3/4
teaspoon dip each.
Per Serving: 11 Calories, 4 g. Protein, 0.4 g. Fat, 1.5 g. Carbohydrate, 1
g. Cholesterol, 0.4 g. Iron, 40 mg. Sodium and 4 g. Calcium.