Scrub potatoes and halve lengthwise; do not peel. Spray on baking pan with nonstick cooking spray. Place potatoes, cut side down, in pan. Bake in a preheated 400-degree oven 30 to 40 minutes or until almost tender.
Stir together cherry juice concentrate, brown sugar, butter and ginger. Turn potatoes cut-side up and brush with cherry mixture. Bake 5 to 10 minutes, or until tender. Sprinkle with green onion. Serve immediately.
Per serving: 120 calories, 3 g total fat (2 g saturated fat), 23 g carbohydrate, 8 mg cholesterol, 1 g protein, 2 g fibre, 69 mg sodium. Daily RDA values: 190% vitamin A, 4% vitamin C, 2% calcium, 4% iron.