St. Paddy's Twice Baked Potatoes

Directions

1. Scrub potatoes beneath cool running water and pat dry with paper towels. Pierce each potato several times with fork. Bake at 425 degrees till potatoes are fork tender, about 1 hour.
2. While potatoes bake, saute/fry cabbage and leeks in skillet coated with nonstick cooking spray over medium heat till vegetables begin to wilt, about 2 min. Add in chicken broth. Cover and steam till cabbage turns bright green and tender, about 10 min. Season with 1/2 tsp. salt.
3. Remove potatoes from oven and cut horizontal slice off top third of each potato. Scoop pulp from potatoes into bowl, leaving shells about 1/4-inch thick. Scoop pulp from tops of potatoes and add in to bowl.
4. Process potato pulp through potato ricer. Stir in lowfat milk. Add in cabbage and leeks. Season to taste with salt and pepper. Spoon potato mix into 4 shells, dividing proportionately.
5. Brush tops of potatoes with melted butter, then sprinkle with dash paprika and bake at 425 degrees till tops are lightly browned, 20 to 25 min. Garnish with chives.
6. This recipe yields 4 servings.