Creamy Carrot Potato Boats

By Hklbrries

Ingredients

• 4 small baking potatoes (3 to 4 ounces each)
• 1 (8 ounce can) sliced or diced carrots
• 4 ounces reduced-calorie soft-style cream cheese
• 1 to 2 tbsp skim milk
• 1/8 tsp pepper
• 2 tbsp chopped green onions

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 F.

Bake potatoes 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, carrots, cream cheese, 1 tbsp milk and pepper. Beat until smooth, adding more milk, if necessary, to make light. Stir in green onions. Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375 F for 15 to 18 minutes or until heated through.