2 large potatoes, baked, then cooled (prepare night before)
Non-stick cooking spray
2 tomatoes, seeded and chopped
¼ tsp. dried basil, crushed
⅛ tsp. garlic powder
2 tsp. grated Parmesan cheese
Cut cooled potatoes lengthwise in quarters. Scoop out the insides of potatoes, leaving 1/2” thick shells.
Spray shells with cooking spray. Place cut side up on large baking sheet and bake for 15 minutes at 425° or until crisp.
In a small bowl, combine chopped tomatoes, basil and garlic powder. Spoon tomato mixture equally into each potato quarter, sprinkle with Parmesan cheese. Bake for 2-3 additional minutes until heated through.
Nutritional information (per serving):
127 calories, .5 g fat, .5 mg cholesterol, 29 mg sodium, 28 carbohydrates, 3 g protein