Confetti Twice-Baked Potatoes

Ingredients

• 4 medium baking potatoes 
• 2 tablespoons butter 
• 0.3 cup skim milk fat-free
• 0.3 cup basil fresh chopped
• 0.3 cup parsley fresh chopped
• 2  garlic clove minced
• 2  spring onion chopped
• 2  plum tomatoes chopped
• 2 ounces sharp cheddar cheese shredded reduced-fat
• 0.5 cup cream fat-free sour

Equipment

• bowl
• oven

Directions

1. Bake potatoes at 375 for 1 hour or until tender; cool 10 minutes. Reduce oven temperature to 35
2. Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together pulp, sour cream, milk, and butter; stir in basil and next 3 ingredients.
3. Coat insides of potato shells with cooking spray. Spoon potato mixture evenly into shells; sprinkle evenly with tomato and cheese.
4. Bake potatoes at 350 for 10 minutes or until thoroughly heated and cheese is melted.
5. Note: To make ahead, place unbaked stuffed potato halves, covered, in the refrigerator. Bring potato halves to room temperature before baking at 350.