Twice Baked Party Potatoes
cream cheese, low-fat
butter, room temperature
Rub unpeeled potatoes with oil, prick with a fork ad bake at 425 degrees until tender - about 45 mins.
While the potatoes are cooking, in a mixing bowl, mix sour cream, cream cheese, pepper, salts and butter.
Let potatoes cool enough to handle and then slice off the top 1/4 and scoop out the insides, add to the above cheese mixture and beat until just mixed.
Once mixed, scoop spoonfuls of the mashed potatoes back into the shells until filled.
Top with a little grated cheddar cheese if you like.
You can serve immediately or these keep for 2 weeks in the refrigerator or they freeze wonderfully for quick dinner add-ons later.