Twice Baked Potatoes

• 3 whole Russet Potatoes
• 1 Tablespoon Butter
• 1 Tablespoon Low Fat Milk
• 1 Tablespoon Fresh Parsley, Chopped
• 1/4 Tablespoons Black Pepper
• 1/4 Tablespoons Garlic Powder
• Cooking Spray

1. Preheat oven to 400 F.
2. Wash, scrub and dry your potatoes. Add them to a plate, pierce them with a fork all over, then cook them in the microwave on high for 15 minutes. Then remove the plate from the microwave and set aside.
3. Let the potatoes cool enough to be able to handle, then slice in half stopping before you cut all the way through. Open them up a bit and put them on a baking tray.
4. Using a spoon, scoop the potato flesh out of the skins and add it into a bowl. Add in your butter, milk, chopped parsley and black pepper. Mash and mix to combine, then one by one add the mashed filling back into each potato skin.
5. Sprinkle tops with garlic powder then cook in the oven for 5 minutes. If tops aren't crisping up, put them under the broiler for an additional 3 minutes.
6. Enjoy!

potatoes, butter, low fat milk, fresh parsley, ubc, ubc, spray

Taken from tastykitchen.com/recipes/sidedishes/twice-baked-potatoes-7/ (may not work)