Yield: 4 Servings Calories: 159 Sodium: 87 mg Fat: 1 g Protein: 4 g Cholesterol: 5 mg
These easy twice baked potatoes are easy to make ahead of time so that dinner comes together in a snap.
4 Idaho® potatoes
1 teaspoon olive oil (optional, for a softer-skinned potato)
½ cup sour cream
salt and freshly ground pepper to taste
milk (as desired, for consistency)
Pre-heat oven to 450°F. Wash and dry potatoes.
With a fork or sharp knife, pierce each potato 2 or 3 times.
Rub each potato with a little oil (just enough to lightly coat) and salt generously.
Place on a cookie sheet or baking pan. Bake 50-60 minutes or until tender when pierced with a fork.
While potatoes are still hot (use an oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about ¼˝ thick all around. Using a potato masher, mash the potato flesh.
Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency.
Turn oven to 325°F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18-20 minutes or until hot.