3 small baking potatoes (about 6 oz. each)
2 T. margarine or butter
1 small garlic clove, crushed with press
1/2 C. sour cream
4 anchovy fillets, minced, or 1 tsp. anchovy paste
1/4 tsp. salt
1/4 tsp. grated fresh lemon peel
1/8 tsp. coarsely ground pepper
1/2 C. plus 2 T. grated Parmesan cheese

Preheat oven to 450 degrees F. With fork, pierce potatoes in several places. Place potatoes on oven rack and bake 35 minutes or until fork-tender. Cut each potato lengthwise in half. With spoon, carefully scoop out potatoes, placing flesh in medium bowl and leaving potato-skin shells intact. In small saucepan, melt margarine over medium heat. Add garlic and cook 15 seconds. With potato masher, mash potatoes with margarine mixture, sour cream, anchovies, salt, lemon peel, pepper, and 1/2 C. Parmesan. Spoon mixture into 4 reserved potato-skin shells, mounding slightly. If you like, cover and refrigerate remaining 2 shells for use another day. Place potatoes in shallow baking pan; sprinkle with remaining 2 T. Parmesan. Return potatoes to oven and bake about 15 minutes or until hot on the inside and golden on top.

Yield: 4 servings
Calories: 275
Fat: 15g
Fiber: 2g