Creamy Carrot Potato Boats - cooking recipe

Ingredients

4 small baking potatoes
1 cup cooked sliced carrot (or diced-may use an 8 oz. can instead of fresh)
4 ounces reduced calorie cream cheese
1 -2 tablespoon skim milk
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped green onions

Preparation

Bake potatoes in a 375*F. oven about 45 minutes or until tender. Cool slightly.
Cut the potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.
In a small mixing bowl, combine potato pulp, carrots, cream cheese, 1 tbls. of the milk, and salt and pepper. Beat till smooth, adding more milk if necessary. Stir in green onions.
Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375*F. for 15-18 minutes, or until heated through.
Makes 8 servings.