2 med. unpeeled baking potatoes (about 1 lb.)
Vegetable cooking spray
2 tbsp. sliced green onions
2 tbsp. chopped red bell pepper
1/2 c. frozen cooked shrimp, thawed
1/4 c. (1 oz.) shredded Muenster cheese, divided
2 tbsp. low-fat sour cream
Dash of salt
Dash of pepper
Dash of creole seasoning

Bake potatoes at 400 degrees for 1 hour or until done. Cool slightly.

Cut a 1/4 inch thick slice from the top of each baked potato; carefully scoop pulp into a bowl, leaving shells intact. Set pulp and shells aside.

Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add green onions and bell peppers and saute 1 minute. Add shrimp and saute 1 minute.

Add shrimp mixture, 2 tablespoons cheese, sour cream, salt and pepper to potato pulp; stir well.

Stuff shells with potato mixture. Sprinkle with creole seasoning and top with remaining 2 tablespoons cheese. Place on a baking sheet; broil 5 1/2 inches from heat 2 minutes or until cheese melts. Yield: 2 servings (about 289 calories per stuffed potato).