Twice Baked Potatoes

4 Small Baking potatoes (5 to 6 oz. each)
2 Oz. Reduced Calorie Cream Cheese, cubed and softened
1 Tbsp. Watkins Minced Green Onion
1/4 teas. Watkins Basil
1/8 teas. Watkins Freshly Ground Sea Salt
3 to 4 Tbsp. Skim Milk
Watkins Paprika
Dash of Watkins Black Pepper

Prick potatoes with a fork. Bake in a 375º oven for 45 to 50 minutes or till tender. Cool slightly. Cut potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell. Set shells aside. Put pulp into a small mixer bowl. Add cream cheese, chives, basil, salt, and pepper; beat till smooth. Add milk; a tablespoon at a time, beating till potato mixture is fluffy. Pipe or spoon potato mixture into shells. Sprinkle with paprika. Place on a baking sheet. Cover loosely with foil. Bake in a 375º oven for 10 minutes. Uncovered potatoes and bake 10 minutes more or till heated through. Makes 8 servings.

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