Twice Baked Potatoes Recipe
Ingredients
| Potatoes | 4 Medium | |
| 1/3 cup lower-fat dairy sour cream | ||
| Snipped chives | 1 Tablespoon | |
| Garlic salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Skim milk | 2 Tablespoon | |
| 2 tablespoons finely shredded low-fat natural cheddar cheese | ||
Directions
Scrub potatoes thorougly with a brush.
Pat dry.
Prick potatoes with a fork.
Wrap potatoes in foil.
Bake in a 425° oven for 40 to 60 minutes (in a 350° oven for 70 to 80 minutes) or till tender.
Cut a lengthwise slice from the top of each baked potato; discard skin from slice and place pulp in a bowl.
Gently scoop out each potato, leaving a thin shell.
Add pulp to the bowl.
With an electric mixer on low speed or a potato masher, beat or mash potato pulp.
Add sour cream, chives, garlic salt and pepper; beat till smooth.
Pile mashed potato mixture into potato shells.
Place the potatoes in a shallow baking dish.
Bake in a 425° oven for 20 to 25 minutes or till lightly browned.
Sprinkle the cheddar cheese atop potatoes.
Bake for 2 to 3 minutes more or till the cheese melts.
Pat dry.
Prick potatoes with a fork.
Wrap potatoes in foil.
Bake in a 425° oven for 40 to 60 minutes (in a 350° oven for 70 to 80 minutes) or till tender.
Cut a lengthwise slice from the top of each baked potato; discard skin from slice and place pulp in a bowl.
Gently scoop out each potato, leaving a thin shell.
Add pulp to the bowl.
With an electric mixer on low speed or a potato masher, beat or mash potato pulp.
Add sour cream, chives, garlic salt and pepper; beat till smooth.
Pile mashed potato mixture into potato shells.
Place the potatoes in a shallow baking dish.
Bake in a 425° oven for 20 to 25 minutes or till lightly browned.
Sprinkle the cheddar cheese atop potatoes.
Bake for 2 to 3 minutes more or till the cheese melts.
Chef
