Prick potatoes with fork. Bake at 425 degrees for 60 minutes or until fork is easily inserted. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2-inch of pulp inside shell. Mash pulp in large bowl.
Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells. Sprinkle top with 1/4 teaspoon parmesan cheese.
Place stuffed potatoes on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.
Recipe makes four servings.
This is an official 5 A Day recipe, and provides four people with one serving of vegetable each.
Recipe provided by the National Heart, Lung and Blood Institute.
Nutritional Analysis:
Calories: 225,
Fat: 7g,
Cholesterol: 3mg,
Fiber: 2g,
Sodium: 273mg