STUFFED POTATOES

4 medium baking potatoes                

1/2 cup fat-free sour cream                

1/4 cup fat-free milk                    
2 tablespoons butter or margarine              

1/4 cup chopped fresh basil              

1/4 cup chopped fresh parsley
2 green onions, chopped
2 garlic cloves, minced                                 

Butter-flavored vegetable
 cooking spray
2 plum tomatoes, chopped
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese  

Bake potatoes at 375 degrees for 1 hour or until tender; cool 10 minutes. 
Reduce oven temperature to 350 degrees.  


Cut potatoes in half lengthwise.
Carefully scoop out pulp into a large bowl, leaving shells intact.
Stir together pulp, sour cream, milk and butter.
Stir in basil and next 3 ingredients.  


Coat insides of potatoe shells with cooking spray.  
Spoon potato mixture evenly into shells.
Sprinkle evenly with tomato and cheese.


Bake potatoes at 350 degrees for 10 minutes or until thoroughly heated and cheese is melted.