Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  baking potatoes -- 6 ounces each
  1 1/2           cups  carrots -- peeled/thinly sliced
     1/4           cup  nonfat sour cream
  1           teaspoon  salt
     1/4      teaspoon  pepper
  1              pinch  nutmeg -- grated
  2          teaspoons  butter -- melted

Preparation:

Preheat oven to 450°. Scrub potatoes well and dry. Pierce with a fork in several places. Place potatoes on oven rack. Bake in 450 ° oven for 50-55 minutes, or until tender. In a large saucepan, cook carrots in boiling water to cover until very tender 15-20 minutes. Drain, reserving cooking water. Cut a thin lengthwise slice off top of each potato. Scoop out pulp, leaving a 1/4" thick shell. Place potatoes and carrots in a bowl and mash until smooth. Add sour cream, salt, pepper and nutmeg. Whip until light and fluffy, adding 1-2 Tbsps. of reserved cooking water. Spoon potato-carrot mixture into potato shells, mounding generously, or use a large pastry bag fitted with a rosette tip. Place potatoes ina shallow baking dish just large enough to hold them. Drizzle with melted butter. Bake in a 450 ° oven for 10-12 minutes, or until potatoes are heated

Nutritional Information:

193 Calories (kcal); 2g Total Fat; (9% calories from fat); 5g Protein; 40g Carbohydrate; 7mg Cholesterol; 591mg Sodium