Prick potatoes with fork. Bake at 425º F 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 tsp parmesan cheese. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.
Each (1/2 potato) serving provides:
Calories: 113
Total fat: 3 g
Saturated fat: less than 1 g
Cholesterol: 1 mg
Sodium: 136 mg
