2 large baking potatoes, 3/4lb each
3/4 cup fat-free buttermilk
3/4 cup shredded reduced-fat Cheddar cheese, divided
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 450 degrees F. With tines of fork, pierce potatoes. Bake until tender, about 45 minutes. Let potatoes stand until cool enough to handle. Cut potatoes in half lenghwise. Carefully scoop out pulp, leaving potato skin shell intact. In large mixing bowl, mix pulp, buttermilk, 1/2 cup cheese, salt and pepper; beat until smooth. Spoon potaot mixture back into shells. Place shells on baking sheet; sprinkle top with remaining cheese. Bake until heated through and cheese is melted, 15-20 minutes.

Makes 4 servings

Nutritional Facts:
Calories: 187
Fat: 5g
Protein: 10g
Carbs: 26g
Fiber: 2g
Cholesterol: 17g
Sodium:495mg