Twice Baked Potato

By Ron Ladouceur 2015-05-14

Key Points

Serving size: 1/2 potato
For the best buy, choose potatoes that are firm and without green spots.
To prepare potatoes, rinse well and scrub skins to remove dirt.
To keep fresh, store potatoes away from onions in a cool, dry place for up to 2 weeks.
Potatoes contain potassium, which is good for a healthy heart.

Preheat oven to 350°F.
Spray a medium baking pan with non-fat cooking spray.
Pierce potatoes with a fork and bake in the oven for 45 minutes.
Let potatoes cool and then cut lengthwise.
Scoop out the middle and place in a medium bowl, save the skins.
In the same bowl, add oil, milk, sour cream and 1/4 cup of the cheese. Mix until smooth.
Fill skins with the potato mixture and top with the remaining cheese.
Place filled potato skins on baking pan. Bake uncovered for 15 minutes until hot and the cheese is melted. Serve hot and enjoy!
Refrigerate leftovers.

Nutrition facts per serving

This lighter spin on a classic dish is a year-round crowd pleaser!