CREAMY PARMESAN TWICE-BAKED POTATOES

Steps:

• 1. Pierce potatoes with fork in several places. Place potatoes on paper towel in microwave oven. Cook potatoes on High 10 to 12 minutes or until fork-tender, turning potatoes over once halfway through cooking; cool slightly. 2. Meanwhile, preheat oven to 450 degree F. In medium bowl, mix salad dressing and sliced onion; set aside. 3. When potatoes are cool enough to handle, slice each potato lengthwise in half. With spoon, carefully scoop out flesh from each potato half, leaving 1/4-inch-thick shell and making sure potato-skin shells are intact. Place flesh in bowl with dressing mixture. Place shells on small cookie sheet. 4. With potato masher or fork, mash potato mixture in bowl until almost smooth. Spoon mashed-potato mixture into shells; sprinkle with Parmesan. 5. Bake potatoes 12 to 15 minutes or until heated through and golden on top. Arrange potatoes on bed of green-onion tops if you like. Note: Blue type indicates an item that can be stored on the refrigerator door. Each serving: About 420 calories, 8 g protein, 61 g carbohydrate, 18 g total fat (4 g saturated), 5 g fiber, 4 mg cholesterol, 440 mg sodium.