Twice-Baked Potatoes

• 1 medium baking potato (about 8 ounces)
• 3 tablespoons low-fat sour cream
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon chopped fresh chives
• 2 tablespoons (1/2 ounce) shredded reduced-fat sharp Cheddar cheese

1. Scrub potato; bake at 425u0b0 for 1 hour or until tender. Let potato cool to touch.
2. Cut potato in half lengthwise; carefully scoop out pulp, leaving 1/4-inch-thick shells. Set shells aside. Place pulp in a small bowl; mash until smooth.
3. Combine mashed potato, sour cream, and next 3 ingredients, beating until smooth. Stir in chives. Spoon potato mixture evenly into potato shells, and sprinkle evenly with cheese. Place potato shells in a small ungreased baking dish. Bake at 425u0b0 for 5 minutes or until cheese melts.

baking potato, lowfat sour cream, garlic, salt, pepper, fresh chives, cheddar cheese

Taken from www.myrecipes.com/recipe/twice-baked-potatoes (may not work)