TWICE-BAKED POTATOES

Prep Time 20 minutes
STAND 10 minutes
BAKE 22 minutes at 425°F

Makes 4 potatoes. EACH POTATO 268 cal., 12 g fat (7 g sat. fat), 35 mg chol., 221 mg sodium, 21 g carb., 2 g fiber, 2 g sugars, 10 g pro.

Ingredients

1 recipe Baked Potatoes (opposite)
½ cup sour cream or plain yogurt
¼ tsp. garlic salt
⅛ tsp. black pepper
Milk (optional)
¾ cup finely shredded cheddar cheese (3 oz.)
1 Tbsp. chopped fresh chives (optional)

Directions

1. Bake potatoes as directed in Step 2 (opposite); let stand about
   10 minutes. Cut a lengthwise slice off the top of each baked
   potato; discard skin from slices and place pulp in a bowl. Scoop
   out potato pulp; add to the bowl.
2. Preheat oven to 425°F. Mash the potato pulp with a potato
   masher or an electric mixer on low speed. Add sour cream, garlic
   salt, and pepper; beat until smooth. (If necessary, stir in 1 to 2 Tbsp.
   milk to reach desired consistency.) Season to taste with salt and
   additional pepper. Stir in ½ cup of the cheddar cheese and, if
   desired, chives. Spoon the mashed potato mixture into the potato
   shells. Place in a 2-qt. baking dish.
3. Bake, uncovered, 20 to 25 minutes or until light brown. Sprinkle
   with remaining ¼ cup cheese. Bake 2 minutes or until cheese
   melts.

Variations

ROASTED POBLANO Prepare as directed, except roast 2 poblano
chile peppers (tip). Peel and chop the peppers and stir into
mashed potato mixture with the cheese. Substitute chopped fresh
cilantro for the chives. If desired, garnish with additional cilantro.

BROCCOLI-CHEESE Prepare as directed, except stir 1 cup
chopped cooked broccoli into the mashed potato mixture with
the cheese. Substitute chopped fresh dill for the chives.

SOUTHWESTERN Prepare as directed, except in Step 2, substitute
Monterey Jack cheese with jalapeños for the cheddar cheese and
chopped fresh cilantro for the chives. Serve with purchased salsa.

MUSHROOM-SWISS Prepare as directed, except in a 10-inch
skillet cook and stir 2 cups sliced fresh mushrooms and 1 clove
garlic, minced, in 1 Tbsp. butter 5 to 6 minutes or until tender and
browned. Stir into mashed potato mixture. Substitute Swiss cheese
for the cheddar cheese and chopped fresh Italian parsley for the
chives.