MEXICAN BAKED POTATOES 2 baking potatoes, scrubbed 3 points per half
6 tablespoons non-fat sour cream
1/4 cup 1% milk
1/4 teaspoon salt
8 drops hot sauce
4 scallions, chopped
1/4 cup shredded reduced fat cheddar cheese
1/4 cup salsa
2 tablespoons cilantro
Preheat oven to 425. Bake potato on middle oven rack for 45-55 minutes, until fork tender. Leave oven on.
Cut the potatoes in half, lengthwise and scoop out pulp. Mix the pulp, sour cream, milk, salt, hot sauce, scallions, salsa and cilantro in a bowl with an electric mixer. Scoop back into potato shells. Sprinkle cheese on top. Put on baking sheet back in the oven and cook for about 10 minutes, until heated through and cheese is melted.
Enjoy!