Twice Baked Sour Cream and Chive Potatoes

Makes 4 servings

4Idaho or russet potatoes, about 7–8 ounces each 1⁄3cup lowfat milk 1tablespoon + 1 teaspoon unsalted butter ½cup sour cream or lowfat sour cream ¼teaspoon kosher salt ¼teaspoon freshly ground pepper (black or white) 3tablespoons + 1 tablespoon chopped fresh chives

Nutritional information per serving (8-ounce potato): Calories 263 (35% from fat) • carb. 38g • pro. 6g • fat 10g • sat. fat 6g • chol. 25mg • sod.121mg • calc. 76mg • fiber 3g

Prepare and bake potatoes as in previous recipe, but do not pinch open – just slit slightly with a knife to allow steam to vent. When cool enough to handle, cut off top quarter of each potato and scoop out cooked potato, leaving a ¼-inch-thick potato shell. Reserve cooked potato and skin shells. Preheat toaster oven to 375°F on bake setting. Place cooked potato in a medium bowl. Add milk and 1 tablespoon butter. Using a potato masher or hand mixer, mash/beat until smooth. Add sour cream, salt, pepper, and 3 tablespoons chives. Mash/beat to combine completely. Generously fill the potato shells with sour cream and chive potato mixture. (Potatoes may be prepared a day ahead to this point – cover and refrigerate.) Arrange potatoes on baking tray (can line with a sheet of aluminum foil). Melt remaining teaspoon of butter and drizzle on potatoes. Bake for 35 to 45 minutes (add 5 to 10 minutes to baking time if potatoes were prepared ahead and refrigerated), until potatoes are hot and golden on the tops. Sprinkle hot potatoes with remaining tablespoon of chopped chives to serve.