Light Twice-Baked Potatoes
- 4 large baking potatoes
- 12 cup nonfat sour cream
- 12 cup light butter, softened
- 12 cup fresh chives, chopped
- to taste salt and pepper
- to taste fresh chives, Chopped (optional)
- to taste paprika (optional)
- Heat oven to 400 degrees.
- Prick potatoes with fork to allow steam to escape Bake for 60 to 75 minutes or until fork tender.
- Reduce oven temperature to degrees.
- Cut potatoes in half lengthwise; let cool about 15 minutes.
- Using spoon, scoop out inside of potatoes, leaving a shell; set aside shells.
- In large mixer bowl, combine potatoes, sour cream, butter, 1 T chives, salt an pepper (if desired).
- Beat at medium speed until smooth (1 to 2 minutes).
- shells with potato mixture.
- Place on coo kie sheet.
- Bake for 15 to 20 minutes or until heated through.
- Sprinkle with chopped chives and paprika if desired.
baking potatoes, nonfat sour cream, light butter, fresh chives, salt, fresh chives, paprika
Taken from www.food.com/recipe/light-twice-baked-potatoes-2957 (may not work)