Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4         large         potatoes (10 oz each)
1         teaspoon      caraway seed
1         cup           celery -- finely chopped
1         medium        onion -- finely chopped
4         tablespoons   nonfat cream cheese -- at room temperature
1         pinch         salt
                        freshly ground black pepper -- to taste
                        chopped chives -- for garnish

Preparation:

1) Preheat oven to 425 oF.

2) Pierce the potatoes all over with a fork; bake on oven rack 30 minutes. Remove and let cool.

3) Spray medium nonstick skillet with nonstick cooking spray; place over medium heat 30 seconds. Add caraway seeds and cook, stirring constantly, just until fragrant, about 4-5 minutes. Add celery and onion, and saute until translucent, about 5 minutes.

4) When potatoes are cool enough to handle, preheat oven to 400 oF. Spray a large shallow baking dish or baking sheet with nonstick cooking spray.

5) Slice a 3" slit into the top of each potato and carefully scoop out its insides; place potato pulp in medium bowl, reserving potato skins. Add celery mixture to potato pulp, stirring until well blended. Gently stir in cream cheese, salt and pepper.

6) Stuff one fourth of potato mixture into each potato skin; arrange in prepared baking dish or baking sheet. Bake until tops are golden, 20 minutes; sprinkle with chives, if using, and serve immediately.