Heart-Healthy Herby Baked Spuds

• 4 medium baking potatoes
• 13 cup nonfat sour cream or 13 cup low-fat sour cream or 13 cup nonfat plain yogurt or 13 cup low-fat plain yogurt
• 2 tablespoons chopped fresh herbs (basil, chives, thyme, marjoram, oregano, parsley, etc. any combination)
• 2 tablespoons grated parmesan cheese
• skim milk (optional)
• 14 cup shredded nonfat mozzarella cheese or 14 cup part-skim mozzarella cheese

1. Preheat oven to 425 F.
2. Scrub potatoes with a brush; pat dry.
3. Prick in several places, and bake on a baking sheet for 40 to 60 minutes, or until tender.
4. Cut a 1-inch slice from the top of each potato; discard skin from slice and place pulp in a bowl.
5. Using a spoon, carefully scoop the pulp from each potato, leaving a thin shell; add pulp to the bowl.
6. With an electric mixer on low speed or a potato masher, beat or mash potato pulp; add sour cream, herbs, and Parmesan cheese, and beat or mash until smooth (If necessary, stir in 1 to 2 tablespoons milk to make desired consistency).
7. Stuff potato mixture into shells.
8. Sprinkle 1 tablespoon mozzarella on to each potato.
9. Place in a shallow baking dish and bake for 15 to 20 minutes, or until lightly browned.

baking potatoes, nonfat sour cream, fresh herbs, parmesan cheese, milk, mozzarella cheese

Taken from www.food.com/recipe/heart-healthy-herby-baked-spuds-24741 (may not work)