YIELD Makes 6 servings
INGREDIENTS
3 large baking potatoes 4 tablespoons fat-free (skim) milk, warmed 1 cup (4 ounces) shredded reduced-fat Cheddar cheese 3/4 cup corn 1/2 teaspoon chili powder 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano leaves Nonstick cooking spray 1 cup chopped onion 1/2 to 1 cup chopped poblano chili peppers* 3 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 3 tablespoons chopped fresh cilantro *Chili peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.PREPARATION:
- Preheat oven to 400°F. Scrub potatoes under running water with soft vegetable brush; rinse. Pierce each potato with fork. Wrap each potato in foil. Bake about 1 hour or until fork-tender. Remove potatoes; cool slightly. Reduce oven temperature to 350°F.
- Cut potatoes in half lengthwise; scoop out insides, being careful not to tear shells. Set shells aside. Beat potatoes in large bowl with electric mixer until coarsely mashed. Add milk; beat until smooth. Stir in cheese, corn, chili powder and oregano. Set aside.
- Spray medium skillet with cooking spray. Add onion, poblano peppers and garlic; cook and stir 5 to 8 minutes or until tender. Stir in salt and black pepper.
- Spoon potato mixture into reserved potato shells. Sprinkle with onion mixture. Place stuffed potatoes in small baking pan. Bake 20 to 30 minutes or until heated through. Sprinkle with cilantro.