russet potatoes (about 8 ounces earch)
salt and pepper
grated fat free cheddar sheese
grated muenster cheese
grated low fat parmesan cheese
horseradish or more to tase.... you can use 4 tablespoons
fat free sour cream
scallions, finely chopped
1Preheat the oven to 350
Pierce the potatoes a few times with a fork.
Place directly on the center oven rack and bake until tender,about about 1 hour. let cool slightly.
Increase the oven temp to 450. Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4 inch thick shell; reserve half of the flesh in a bowl(save the rest for another use). Brush both sides of the potato skins with 2 tablespoons melted yogurt butter, and season with salt and pepper. Arrange skin-up sideup on a baking sheet and bake until crisp. about 15 min.
2Meanwhile, mash the potato flesh with a fork, mix in the low fat cheddar, muenster,low fat parmesan, 2 Tabelspoons horseradish and the remaining 1 tablespoon melted yogart butter. Stuff into the potato skins,return to the oven and continue baking until golden,about 8 minutes.