Carrot Stuffed Twice-Baked Potatoes

Grrrrrgh!
Course : Potatoes
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 medium baking potatoes -- 6 ounces each
1 1/2 cups carrots -- peeled/thinly sliced
1/4 cup nonfat sour cream
1 teaspoon salt
1/4 teaspoon pepper
1 dash nutmeg -- grated
2 teaspoons butter -- melted
 

Preparation:

Preheat oven to 450°. Scrub potatoes well and dry. Pierce with a fork in several places. Place potatoes on oven rack. Bake in 450 ° oven for 50-55 minutes, or until tender. In a large saucepan, cook carrots in boiling water to cover until very tender 15-20 minutes. Drain, reserving cooking water. Cut a thin lengthwise slice off top of each potato. Scoop out pulp, leaving a 1/4" thick shell. Place potatoes and carrots in a bowl and mash until smooth. Add sour cream, salt, pepper and nutmeg. Whip until light and fluffy, adding 1-2 Tbsps. of reserved cooking water. Spoon potato-carrot mixture into potato shells, mounding generously, or use a large pastry bag fitted with a rosette tip. Place potatoes ina shallow baking dish just large enough to hold them. Drizzle with melted butter. Bake in a 450 ° oven for 10-12 minutes, or until potatoes are heated

 

Nutritional Information:

193 Calories (kcal); 2g Total Fat; (9% calories from fat); 5g Protein; 40g Carbohydrate; 7mg Cholesterol; 591mg Sodium