Twice Baked Potatoes
|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|
|Skim milk||2 Tablespoon|
|Shredded low fat natural cheddar cheese||2 Tablespoon|
Scrub potatoes thorougly with a brush.
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.