Creamy Carrot-Potato Boat - cooking recipe

Ingredients

4 small baking potatoes (3 or 4 oz. each)
1 (8 oz.) can sliced or diced carrots, drained
4 oz. reduced calorie soft-style cream cheese
1 to 2 T. skim milk
1/2 tsp. pepper
2 T. chopped green onion

Preparation

Bake potatoes in a 375 degree oven about 45 minutes or until tender, cool slightly.
Cut potatoes in half lengthwise.
Gently scoop out each half leaving a thin shell.
In a small mixing bowl combine potato pulp, carrots, cream cheese, 1 T. milk and pepper. Beat until smooth; add more milk if necessary.
Chop tops of green onion tops.
Put potato back in potato shells; sprinkle onion on top.