Twice Baked Potato with Shrimp

Ingredients:

4 7oz Russet Potatoes, baked
1/4 cup Green Onions, finely sliced, reserve 1 teaspoon for garnish
1/4 cup Nonfat Yogurt
1 teaspoon Garlic Powder
Salt/Pepper
1/4 teaspoon Pico de Gallo Pico Limon seasoning
1/4 teaspoon Smoked Paprika
2 tablespoons Bacon Bits
4 teaspoons Kraft Reduced Fat Parmesan Style Grated Topping
8oz Shrimp, cooked, coarsely chopped, reserve 8 shrimp for garnish
1 cup white Kidney Beans, drained and rinsed

1/3 cup Nonfat Cheddar Cheese
Crisco Butter Spray No Stick Cooking Spray
Garnish - Chives and Whole Shrimp, and Fresh Basil

Directions:

Preheat oven to 400 degrees. I generally start the potatoes cooking in the microwave.. to give them a headstart.
On high for 2 - 3 minute intravals. Then move to the oven to finish. When baked throughout, about 25 minutes, cut in
half lengthwise. Let cool to touch. Reduce heat in oven to 300 degrees.

Scoop the potato into a large bowl, leaving some of the potato to hold the shape of the shell. Add the green onions, nonfat yogurt, garlic powder, salt and pepper to taste, seasonings, bacon bits, parmesan, shrimp, and beans. Mash with a potato masher.

Divide the mashed potato evenly into the 8 potato halves, placing them on a cookie sheet. Top each of the halves
with equal amounts of the nonfat cheddar cheese , and give a quick spray of the butter cooking spray. Put back into
the oven for about 8-10 minutes, then under the broiler for a quick 1- 2 minutes to get a golden brown. Serve with a garnish of chives and fresh basil.

Servings - Makes 4 servings
Per serving = 2halves = POINTS® value 7*
356calories/2.3gfat/9gfiber