Creamy Carrot Potato Boats

• small baking potatoes↗4
• cup cooked sliced carrot (or diced-may use an 8 oz. can instead of fresh)1 cup
• ounces reduced calorie cream cheese↗4 ounces
• tablespoon skim milk↗1 -2 tablespoon
• teaspoon salt↗1⁄8 teaspoon
• teaspoon pepper↗1⁄8 teaspoon
• tablespoons chopped green onions2 tablespoons

Step-by-step instructions

1. 1

   Bake potatoes in a 375*F. oven about 45 minutes or until tender. Cool slightly.

2. 2

   Cut the potatoes in half lengthwise. Gently scoop out each potato half, leaving a thin shell.

3. 3

   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.

4. 4

   Spoon potato mixture into potato shells. Place on a baking sheet. Bake at 375*F. for 15-18 minutes, or until heated through.

5. 5

   Makes 8 servings.