Even when we want to be skinny (not scawny but healthy-skinny) comfort foods beckon us. Here’s a makeover of the famous stuffed potato– use 1 cup shredded low fat (2% milk) cheddar cheese, 1/4 cup fat free sour cream, crowns of broccoli, 1 can chickpeas, and 1 container mushrooms. This combination gives you complete protein, and one serving is 187 calories. Enjoy a fresh peach on a tossed salad with it. One serving is 1/2 of a russet potato. If you have fresh chives, add them. Preheat the oven to 475 and placed pototoes on sprayed aluminum foil. Or microwave on high until completely cooked through, usually 12 minutes, turning halfway through cooking. Cut each potato lengthwise, scoop out flesh of potato (and feed it to the dog or into the disposal). You keep the wall of the potato skin and bake it for ten minutes until crisp. Steam cut up broccoli and then mix into a bowl with other ingredients. Divide and bake until cheese is bubbly.