Twice-Baked Potatoes - cooking recipe

Ingredients

4 large (8 oz.) baking potatoes
2/3 c. low fat skim milk
2 Tbsp. margarine
3/4 c. fat free sour cream
1/2 tsp. black pepper
1/2 tsp. salt
8 oz. (2 c.) pkg. reduced fat grated sharp cheddar cheese
1/2 c. chopped chives OR finely minced onion

Preparation

Wash potatoes thoroughly. Bake at 425\u00b0 for one hour or until done. Cool slightly or until safe to handle. Cut potatoes in half, lengthwise. Carefully scoop out pulp, being careful not to tear skins. Mash potato pulp until no lumps remain. Add milk a little at a time, mixing well until pulp is smooth. Add margarine, sour cream,
pepper and salt. Mix well. Stir in cheese and chives. Mix well. Spoon potato mixture into shells until full.** Bake at 375\u00b0 for 25-30 minutes. Garnish with chopped chives, if desired.