VICHYSSOISE IN A SPUD

6 (12-ounce) baking potatoes

1/2 cup chopped onion

3/4 cup fat-free chicken stock

1/4 cup light sour cream

1/4 teaspoon salt (omit if using salted stock)

1/8 teaspoon freshly ground black pepper

1 teaspoon fresh lemon juice

Chopped chives, for garnish (optional)

1. Preheat the oven to 400 F. Wash the potatoes well and dry thoroughly. Pierce each with the tines of a fork to keep the skins from bursting. Bake in the preheated oven for 1 hour. Cool on a rack until comfortable to handle.

2. Cut a thin slice lengthwise from the top of each potato. Remove the pulp, being careful not to tear the shells. Dice the potato pulp and set aside.

3. Combine the potato pulp, chopped onion and chicken stock in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes.

4. Spoon the mixture into a blender container or food processor, add all remaining ingredients except the chopped chives and potato shells, and blend until smooth. Cover and refrigerate until cold.

5. Pour 1/3 cup soup into each potato "bowl" and garnish with chopped chives.

Makes 6 servings.

Each serving contains approximately: 100 calories; negligible fat; 1 mg cholesterol; 154 mg sodium; 22 gm carbohydrates; 3 gm protein; 2 gm fiber.

Help stretch your food dollars while delighting your family and friends with truly tasty dishes. My booklet "Potatoes Are Not Fattening" is full of recipes for every occasion. To order, send $3 (check or money order made payable to King Features) and a stamped (61 cents), self-addressed, No. 10 envelope to Potatoes, P.O. Box 536475, Orlando, FL 32853-6475.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com.

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