Twice Baked Potatoes - cooking recipe

Ingredients

4 medium baking potatoes (6 to 8 oz. each)
1/3 c. low-fat sour cream
1 Tbsp. snipped fresh chives
1/4 tsp. garlic salt
dash of pepper
1 to 2 Tbsp. skim milk (optional)
2 Tbsp. finely shredded low-fat Cheddar cheese

Preparation

Scrub potatoes thoroughly.
Pat dry.
Prick with fork.
Wrap potatoes in foil.
Bake at 425\u00b0 for 40 to 60 minutes or until tender.
Cut a lengthwise slice from top of each potato.
Discard skin from slice and place pulp in a bowl.
Gently scoop out each potato.
Add pulp to the bowl.
With electric mixer or potato masher, mash potato pulp.
Add sour cream, chives, garlic salt and pepper.
Beat until smooth.
Refill potato shells.
Place in shallow baking dish.
Bake at 425\u00b0 for 20 to 25 minutes.
Sprinkle top with Cheddar cheese.
Bake for 2 to 3 minutes more.
Makes 4 servings.