Twice-Baked Potatoes

Name: Twice-Baked Potatoes
Yield: 8
Ingredients: Four 8-ounce russet potatoes, unpeeled; 1 teaspoon canola oil; 1 tablespoon unsalted butter; 1 onion, chopped fine; 1 garlic clove, minced; 4 ounces sharp cheddar cheese, shredded (1 cup); 1/2 cup low-fat sour cream, room temperature; 1/4 cup skim milk; 1/2 teaspoon dry mustard; 3/4 teaspoon salt; 1/8 teaspoon pepper; 2 scallions, sliced thin

Twice-Baked Potatoes was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/twice-baked-potatoes-recipe?CCAID=cknwrdne05023at" target="_blank">www.cooking.com.</a>

"These stuffed spuds are usually loaded up with whole milk, sour cream and cheddar cheese â?? making them far from low-fat fare. Replacing the whole milk and sour cream with lighter versions still gave us a creamy, rich filling and slashed enough fat that we could keep the full-fat cheddar...."

INGREDIENTS

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Four 8-ounce russet potatoes, unpeeled

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1 teaspoon canola oil

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1 tablespoon unsalted butter

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1 onion, chopped fine

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1 garlic clove, minced

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4 ounces sharp cheddar cheese, shredded (1 cup)

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1/2 cup low-fat sour cream, room temperature

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1/4 cup skim milk

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1/2 teaspoon dry mustard

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3/4 teaspoon salt

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1/8 teaspoon pepper

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2 scallions, sliced thin

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