creamy carrot potato boats

• 4 small baking potatoes (3-4 oz each) - 6 points
• 8 oz canned sliced or diced carrots, drained - 1 point
• 4 oz reduced fat cream cheese - 6 points
• 1-2 T milk - 0 points
• 1/8 t pepper - 0 points
• 2T chopped green onions - 0 points

bake potatoes at 375F fir 45 minutes, or until tender. cool slightly. cut in half lengthwise. gently scoop out each half, leaving thin shell. combine potato pulp, carrots, cream cheese, and pepper. add milk until smooth. stir in green onions. spoon into skins. bake at 375F for 15-18 minutes, until heated through.