2 tablespoons
grated fat-free Parmesan cheese
Three cloves garlic, finely chopped
2 teaspoons dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
Four baked potatoes
Two egg whites, slightly beaten or egg substitute equivalent to one egg
1/2 cup
(2 ounces) shredded, reduced fat part-skim mozzarella cheese

Preheat oven to 400-degrees. Combine Parmesan cheese and seasonings. Cut potatoes lengthwise in half. Remove pulp, leaving 1/4-inch thick shells. Cut lengthwise into wedges. Place on baking sheet. Brush with egg whites; sprinkle with cheese mixture. Bake 20 minutes. Sprinkle with mozzarella cheese; bake until cheese is melted. Serve with salsa if desired.

Recipe makes eight servings.

Nutrition information per serving:
Calories: 90
Protein: 5g
Total Fat: 8g
Carbohydrate: 14g
Cholesterol: 5mg
Sodium: 215mg
Fiber: 2g
Exchanges: 1 Starch/Bread, 1/2 Lean Meat