4 large potatoes
2 tbsp. butter, melted
1 medium tomato, chopped
1/2 c. cheese (Colby-Jack)
1/2 c. fat-free sour cream
5 medium green onions, sliced

Heat oven to 375°F. Scrub potatoes. Pierce potatoes to allow steam to escape.

Bake about 45 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use. Set oven control to broil. Place potato shells, skin side down, on rack in broiler pan. Brush with butter. Broil with tops 4 to 5-inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle tomato and cheese and broil until cheese is melted. Top with fat-free sour cream. Sprinkle with green onions.