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Twice Baked Potato

This recipe is a favorite in my household and the kids really love it. You can add on additions to spice the potato up such as chopped vegetables, or shredded cheese or Parmesan.

Ingredients: 4 large Idaho Potatoes (8 - 10 ounces each) 1 teaspoon olive oil (optional, for a softer-skinned potato) 1/2 cup reduced fat ("Light") sour cream pinch nutmeg salt and freshly ground pepper to taste milk (as desired, for consistency)

Directions:

Preheat oven to 425° F. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50 - 60 minutes or until they yield to gentle pressure.

While potatoes are still hot , cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about 1/4-inch thick all around. Using a potato masher, mash the potato flesh.

Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency. Stir in add-ins as desired.

Preheat the oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18 - 20 minutes or until hot.