1. Five large Russet Baking Potatoes
2. One Vine Ripe Tomatoes cut into small pieces
3. One Small fine chopped Onion or Challet (optional)
4. 1/2 cup pitted black olives chopped into small pieces
5. 2 Table Spoons Parmesan Cheese
6. 1 Table Spoon fat free Mayonnaise
7. 2 table spoon finally chopped parsley or cilantro (according to taste)
8. 2 Cloves garlic.. minced fine (optional)
9. 1 Table Spoon Hot sauce
10. 1 Teaspoon Dijon Mustard
11. Salt and Black Pepper to Taste
12. 2 Table Spoon Olive Oil
13. White Cheddar Cheese to top the potatoes (optional)
Wash the potatoes thoroughly and bake (or boil in slightly salted water) them in oven until just done. Cut the potatoes in half lengthwise. Scoop most of the meat out of halves and and transfer that to a big bowl. Add onions (optional), garlic (optional), tomatoes, olives, parmesan cheese, mayonnaise, hot pepper, salt and pepper and half of parsley/cilantro. Mix well the mixture . Brush olive oil on skin side of potato halves and fill the potatoes mixture in halves. Place them on a baking sheet and top them with white low fat cheddar cheese and bake them for about 8-10 mins at 400 degrees F. Take out the potatoes and sprinkle rest of parsley/cilantro and serve as an appetizer.
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