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Twice Baked Potatoes

Love.Food's picture
Ingredients
  Baking potatoes 32 Ounce (4 Medium Size)
  Light dairy sour cream 1⁄3 Cup (5.33 tbs)
  Snipped fresh chives 1 Tablespoon
  Garlic salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Skim milk 2 Tablespoon
  Shredded low fat natural cheddar cheese 2 Tablespoon
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.

Recipe Summary

Method: 
Baked
Ingredient: 
Potato

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