Twice-Baked Potatoes

Makes 8 servings

4    Idaho or russet potatoes (10 to 12 ounces each), scrubbed
1    teaspoon olive oil, divided
⅔   cup low-fat milk
2    tablespoons unsalted butter, plus 1 teaspoon for finishing
½   cup sour cream
½   teaspoon kosher salt
½   teaspoon freshly ground black pepper
¼   cup chopped fresh chives

Nutritional information per serving:
Calories 180 (31% from fat) • carb. 27g • pro. 4g • fat 6g • sat. fat 4g • chol. 20mg • sod. 160mg • calc. 58mg • fiber 3g

1. Rub each potato with ¼ teaspoon of olive oil, and then evenly prick
about 6 to 8 times with a fork. Put the rack of the Toaster Oven Broiler
in the lower position. Place potatoes directly on the rack. Set to 400°F
on the Bake setting and bake for about 55 to 60 minutes. Remove and
let cool slightly.
2. When potatoes are cool enough to handle, halve each one and scoop
out cooked potato, leaving a ¼-inch-thick potato shell. Reserve skin
shells.
3. Place cooked potato in a medium bowl. Add milk and 2 tablespoons of
the butter. Using a potato masher or hand mixer, mash/beat until
smooth. Add sour cream, salt, pepper and chives. Mash/beat to
combine completely.
4. Generously fill the potato shells with potato mixture. (Potatoes may be
prepared a day ahead to this point – cover and refrigerate. Bring to
room temperature before baking.)
5. Line the baking pan with aluminum foil. Arrange potatoes on prepared
pan. Melt remaining teaspoon of butter and drizzle on potatoes. Put
the pan in the lower position and set to 375°F on the Bake setting.
Bake for 35 to 45 minutes, until potatoes are hot and golden on the
tops.