Stuffed Baked Potatoes-Chicken(Low-Fat And Cholesterol) - cooking recipe

Ingredients

3 cloves garlic, peeled and minced
1/2 c. finely chopped onion
3 Tbsp. Parmesan cheese
3 large baking potatoes
1 1/2 tsp. paprika
3/4 c. low-salt chicken stock
1 c. plain nonfat yogurt
1/4 tsp. cayenne pepper
1/2 c. minced chives
1/4 tsp. salt

Preparation

Preheat oven to 400\u00b0.
Scrub potatoes and prick in several places with a fork.
Bake in the center of the oven for 1 hour or until tender.
While potatoes are baking, place the chicken stock, onion and garlic in a small saucepan.
Bring to a boil over medium heat and simmer, uncovered, for 10 minutes, stirring occasionally. Remove potatoes from oven and cut in half.
Scrape the pulp into a bowl, reserving the shells.
Add the chicken mix along with everything, except the Parmesan cheese.
Beat with a mixer until light and fluffy.
Stuff the potato mix back into the shells. Sprinkle with Parmesan and place back into the oven for 10 minutes. Makes 6 servings.