Creamy Carrot Potato Boats

• 4 small baking potatoes
• 1 cup cooked sliced carrot (or diced-may use an 8 oz. can instead of fresh)
• 4 ounces reduced calorie cream cheese
• 1 -2 tablespoon skim milk
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons chopped green onions

1. Bake potatoes in a 375*F. oven about 45 minutes or until tender. Cool slightly.
2. Cut the potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
3. In a small mixing bowl, combine potato pulp, carrots, cream cheese, 1 tbls. of the milk, and salt and pepper. Beat till smooth, adding more milk if necessary. Stir in green onions.
4. Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375*F. for 15-18 minutes, or until heated through.
5. Makes 8 servings.

baking potatoes, carrot, cream cheese, milk, salt, pepper, green onions

Taken from www.food.com/recipe/creamy-carrot-potato-boats-401187 (may not work)