Twice-Baked Potatoes

By á-32604

Ingredients

• 4 medium baking potatoes, scrubbed
• 1 cup shredded extra-sharp cheddar cheese
• 1/4 cup light sour cream
• 1/4 cup fat-free milk
• 4 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Preparation

Step 1

Preheat the oven to 425 degrees. Pierce the potatoes in several places with a fork; bake until the skin cracks slightly when pressed, about 1 hour. Reduce the oven temperature to 375 degrees.

Halve the potatoes lengthwise. Scoop out the pulp, leaving about 1/4 inch shell intact. In a medium bowl, combine the potato pulp, cheese, sour cream, milk, oil, mustard, salt and cayenne. Spoon the mixture into the potato shells; place on a baking sheet. Bake until hot and bubbling, about 10 minutes.

Makes 4 servings. 10 points per serving