Thanks to a zap in the microwave, these creamy twice-baked spuds are an impressive and speedy side
6 medium baking potatoes
1/2 cup garlic-and-herb spreadable cheese, like Boursin, at room temp.
1/2 cup low-fat milk, heated
2 Tbs. chopped fresh** chives**
Heat oven to 400°F. In microwave, cook potatoes 5 min. or until fork-tender. Let cool 10 min. or until cool enough to handle. Carefully slice top quarter off potatoes. Scoop out potato flesh, leaving 1/4" shells; reserve shells.
In bowl, mash potato flesh, cheese, milk and chives until smooth. Season with salt and pepper. Spoon potato mixture into pastry bag fitted with star tip; pipe into potato shells.
Place potatoes on baking sheet. Lightly spray with cooking spray. Bake 15 min. or until light golden brown.
Active time: 10 min.
Total time: 35 min.
Per serving: Cal. 252 Pro. 6g Carb. 38g Fiber 4g Sug. 3g
Chol. 24mg Sod. 146mg Total fat: 9g Sat. 5g Trans. 0g