Souffle Baked Potatoes - cooking recipe

Ingredients

8 small baking potatoes (2 1/2 lb.)
4 Tbsp. chopped fresh chives
1/2 tsp. pepper
2/3 c. (2 2/3 oz.) finely shredded 40% less-fat Cheddar cheese
1/2 c. skim milk
4 Tbsp. low-fat sour cream
1/2 tsp. salt
4 egg whites
1/4 tsp. paprika

Preparation

Wash potatoes; bake at 400\u00b0 for 1 hour or until tender.
Allow potatoes to cool completely.
Cut in half lengthwise; carefully scoop out pulp, leaving 1/8-inch thick shells.
Combine potato pulp, milk, sour cream, chives, salt and pepper in a bowl; mash with a potato masher until smooth.
Set aside.