Twice-Baked Potatoes

Ingredients

• 4 medium baking potatoes (6 to 8 ounces each)
• 1/2 cup dairy sour cream or plain yogurt
• 1/4 teaspoon garlic salt
• Milk (optional)
• 2 slices American cheese, halved diagonally (optional)

Instructions

1. Bake potatoes (see recipe, left). Cut a lengthwise slice from the top of each baked potato; discard skin slice and place pulp in a bowl. Gently scoop out the potato, leaving a thin shell. Add pulp to the bowl.
2. With an electric mixer on low speed for a potato to mash, beat or mash potato pulp. Add sour cream or yogurt, garlic salt, and 1/4 teaspoon pepper; beat until smooth. (If necessary, stir in 1 to 2 tablespoons milk to make desired consistency.) Season to taste. Pile mashed potato mixture into potato shells. Place in a 10x6x2-inch baking dish.
3. Bake in a 425° oven for 20 to 25 minutes or till lightly browned. If desired, place cheese atop potatoes. Bake for 2 to 3 minutes more or till cheese melts.
4. Microwave directions: Assemble stuffed potato shells as above. In a 10x6x2-inch baking dish stir micro-cook stuffed shells, uncovered, on 100% power (high) for 4 to 5 minutes or till heated through, rearranging potatoes once. If desired, place cheese atop potatoes. Cook, uncovered, another 30 to 60 seconds more or till cheese melts.