Twice Baked Potatoes

4 small potatoes, baked
4 oz shredded reduced-fat cheddar cheese
2 Tbsp skim milk
2 Tbsp low-fat sour cream
2 tsp garlic powder

1 Tbsp chives, diced


  1. Heat oven to 325°F.
  2. Slice each baked potato in half.
  3. Using a spoon, remove the flesh of the potato and place into a medium mixing bowl.
  4. Add milk, sour cream, garlic, and chives to potato mixture.
  5. Stir until well blended and smooth.
  6. Add cheese and combine.
  7. Spoon potato mixture back into potato skins.
  8. Place stuff potatoes on a baking sheet that has been coated with nonfat cooking spray.
  9. Bake 12 to 15 minutes or until top of potato filling starts to brown.

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