Creamy Carrot Potato Boats - cooking recipe

Ingredients

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

Preparation

Bake potatoes in a 375\u00b0 oven about 45 minutes or until tender. Cool slightly.
Cut potatoes in half lengthwise.
Gently scoop out each potato half, leaving a thin shell.
In a small mixer bowl combine potato pulp, carrot, cream cheese, 1 tablespoon milk and pepper.
Beat until smooth, adding more milk, if necessary.
Stir in green onions.
Spoon potato mixture into potato shells.
Place on a baking sheet.
Bake in a 375\u00b0 oven for 15 to 18 minutes or until heated through.