Heat oven to 375 degrees 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 sides 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 over potatoes. Broil about 30 seconds or until cheese is melted. Top with sour cream; sprinkle with green onions.
Serves 8.
Per serving: 89 Calories (kcal); 3g Total Fat; (28% calories from fat); 3g Protein; 14g Carbohydrate; 9mg Cholesterol; 47mg Sodium Food Exchanges: 1/2 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
WW Points: 2 per serving
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