Stuffed Potato with Goat Cheese and Arugula
uncooked russet potato
1% low fat milk
reduced fat soft goat cheese
roasted red peppers (packed in water)
¼ cup(s), chopped
1 Tbsp, chopped
Prick potato with fork and microwave on high until tender, about 6 minutes. Cut potato in half; scoop potato flesh into a bowl. Add milk, cheese, salt and pepper, and mash with a fork; stir in remaining ingredients. Spoon mixture back into potato shell; microwave, uncovered, on high until filling is hot, 1-2 minutes. Garnish with chives.