Onion-Stuffed Potatoes

• 6 (10-ounce) baking potatoes
• 1 cup canned no-salt-added chicken broth, undiluted
• 1 cup finely chopped onion
• 1 teaspoon minced garlic
• 1 cup nonfat sour cream alternative
• 1/2 cup evaporated skimmed milk
• 1/2 teaspoon freshly ground pepper
• 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
• 1/4 cup plus 1 tablespoon grated Parmesan cheese, divided
• 2 tablespoons fine, dry breadcrumbs
• 1/2 teaspoon paprika
• 1/4 teaspoon minced garlic
• 1 teaspoon reduced-calorie margarine, melted

1. Wash potatoes; bake at 400u0b0 for 1 hour or until done. Let cool to touch. Cut a 1-inch lengthwise strip from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp in a large bowl, and set aside.
2. Combine broth, onion, and garlic in a small saucepan. Bring to a boil. Reduce heat, and simmer, uncovered, until all liquid is evaporated.
3. Combine potato pulp, onion mixture, sour cream, milk, and pepper; stir well. Stir in Cheddar cheese and 1/4 cup Parmesan cheese. Spoon potato mixture evenly into shells.
4. Combine remaining 1 tablespoon Parmesan cheese, breadcrumbs, and remaining ingredients; stir well. Sprinkle potatoes evenly with breadcrumb mixture and bake, uncovered, at 375u0b0 for 20 minutes or until thoroughly heated.

baking potatoes, salt, onion, garlic, nonfat sour cream alternative, milk, freshly ground pepper, cheddar cheese, parmesan cheese, breadcrumbs, paprika, garlic, margarine

Taken from www.myrecipes.com/recipe/onion-stuffed-potatoes (may not work)