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TWICE-BAKED GARLIC POTATOES

Active Time : 1 Hour 40 Minutes
Total Time : 1 Hour 40 Minutes
Serves : 4
INGREDIENTS
  • 2 2 large = about 1.5 lb large baking potatoes
  • 1 tablespoon Parkay® Original Spread-tub
  • 1/3 cup fat free milk
  • 2 tablespoons fat free sour cream
  • 1/2 1/2 cup = 2 oz cup shredded reduced-fat Cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon chopped fresh chives
DIRECTIONS

Preheat oven to 375°F. Prick potatoes several times with a fork; place directly on oven rack in center of oven. Bake 1 hour. Cool slightly.

Cut potatoes in half lengthwise. Scoop out insides, leaving 1/4-inch-thick shells; set aside. Place potato pulp in medium bowl. Add Parkay, milk, sour cream, cheese, garlic powder, salt and pepper. Beat with electric mixer on low speed, or with a hand masher, until potatoes are mashed and mixture is of desired consistency. Spoon evenly into potato shells, mounding filling as needed. Place on ungreased baking sheet.

Bake 20 to 25 minutes or until heated through. Sprinkle with chives.