4 large baking potatoes (about 3 lb.)
1/2 tsp. salt
1 tsp. paprika
1/4 tsp. freshly ground pepper
1/4 c. plain low-fat yogurt
1/4 c. low-fat sour cream
2 Tbsp. minced fresh chives


Thoroughly scrub potatoes; prick several times with a fork. Bake at 450° for 45 minutes to 1 hour or until done; allow to cool to touch.

Cut potatoes in half lengthwise; scoop out pulp (carefully), leaving 1/8-inch thick shells. Reserve pulp. Cut each potato shell lengthwise into 4 strips and place on ungreased baking sheet. Spray strips lightly with butter flavored vegetable cooking spray. Mix salt, paprika and pepper and sprinkle over strips. Bake at 425° for 14 minutes or until crisp.

In a small bowl combine yogurt, sour cream and chives. Serve potato skins with sour cream mixture. Yields 32 appetizers containing one potato skin and 3/4 teaspoon dip each.

Per Serving: 11 Calories, 0.4 g. Fat, 1 g. Cholesterol and 40 mg. Sodium.