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Twice Baked Kraut and Ham Potatoes
- 6 large baking potatoes
- 1/4 cup sauerkraut juice
- 1/2 cup low-fat sour cream
- 1/2 cup low-fat mayonnaise
- 1 cup sauerkraut, drained
- 1/4 pound boiled ham, cut in thin strips
- 1/2 cup grated Parmesan or Cheddar
Preheat oven to 375 degrees. Bake potatoes in oven for 35 minutes (or pierce with fork and microwave at medium-high, turning potatoes occasionally, for 20 minutes), or until tender when fork is inserted. Remove from oven. Cut each potato in half lengthwise and scoop out center of potatoes, leaving about 1/2 inch of potato inside skin.
Mash potato "insides" with sauerkraut juice. Add remaining ingredients and mix well. Mound equal amounts of mixture into each potato shell; bake 10 minutes or until heated through. Serve immediately.
Tip: To reheat leftover potatoes, bake in 350 degree oven for 10 minutes; or, microwave for about 2 minutes on medium heat (for one potato).
Serves 6
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