4 baking potatoes
1/2 c. low fat sour cream or low fat plain yogurt
2 tbsp. fresh herbs chopped (any combination i.e.: chives, parsley, oregano, thyme, etc.)
2 tbsp. parmesan cheese (grated or shredded)
1/4 c. nonfat mozzarella cheese
milk

Preheat oven to 425°F. Scrub and dry potatoes. Prick with fork in several places. Place on baking sheet and bake 45 to 60 minutes. When above is completed, slice about 1 inch from top of each potato, remove skin from slice and discard. Remove pulp from each potato into a bowl, add potato pulp from slice. Mash pulp. Add sour cream, herbs, and parmesan cheese. Mash until smooth, if necessary add a small amount of milk, 1 Tbsp. at a time until desired consistency. Stuff mixture into potato shells and place in a shallow pan.

Bake 15 to 20 minutes or until lightly browned.

This can be partially prepared in the microwave. First cooking of potatoes at 100% power 12 to 15 minutes or until tender (depends on size) rearrange and turn over once. Remove from microwave, wrap in foil, let stand 10 to 15 minutes. Continue as directed in recipe.