Twice Baked Potatoes with Cheese

2 large Idaho potatoes, 8 ounces each
1/4 cup fat free sour cream
1/4 cup fat free milk
3 ounces shredded reduced fat sharp or mild, Cheddar cheese, divided
salt and pepper to taste
paprika for garnish

Pierce potatoes with a fork and bake at 400F until tender, about 1 hour. Cut into halves lengthwise; let cool enough to handle.

Scoop out inside of potatoes, being careful to leave shells intact.

Mash warm potatoes or beat until smooth, in medium bowl, adding sour cream, milk and 1/2 cup cheese. Season to taste with salt and pepper.

Spoon potato mixture into potato shells; sprinkle with remaining 1/4 cup cheese and paprika.

Bake at 400F until hot through, 15 to 20 minutes.

4 servings.

Nutritional Information per serving:
Calories: 177, Fat: 3.2 g, Cholesterol: 11.6 mg, Sodium: 314 mg, Protein: 8.4 g, Carbohydrate: 29.2 g
Diabetic Exchanges: 2 Bread, 1/2 Meat